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Gingerbread Cake with Yogurt Cream View Larger

Gingerbread Cake with Yogurt Cream

Ingredients:

  • 1/2 cup butter at room temperature
  • 1/2 cup sugar
  • 1 cup molasses
  • 1 1/2 cups plain yogurt
  • 1 teaspoon Vanilla extract
  • 2 cups flour
  • 2 teaspoon baking soda
  • 3 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 4 eggs - beaten
Yogurt Cream:
  • 1 cup well-chilled heavy cream
  • 2 1/2 tablespoons confectioners’ sugar
  • 1/2 cup plain yogurt
  • 1/2 cup Stonewall Kitchen Lemon Pear Marmalade

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, cream the butter and sugar together.
  3. Add the molasses and mix well. Stir in yogurt.
  4. In a separate bowl sift together flour, baking soda, ginger and cinnamon.
  5. Gradually stir dry ingredients into yogurt mixture. Stir in eggs.
  6. Pour the batter into a well-greased 9 x 13 inch pan
  7. Bake for 30 – 40 minutes or until a toothpick inserted into the center comes out clean. Cool slightly.
  8. In a large bowl, beat cream with confectioners’ sugar until it hold soft peaks and beat in yogurt and jam.
  9. Serve gingerbread warm or at room temperature. Top with yogurt cream.

Quantity

available to purchase August 07, 2014.

Lemon Pear Marmalade
Lemon Pear Marmalade Item: 101302 $7.95