Recipe information
Yield
Makes 18 pieces
Ingredients
1
2/3 cups self-rising flour
1
1/2 teaspoons ground ginger
1
/2 cup (1 stick) unsalted butter, room temperature
3
/4 cup robust-flavored (dark) molasses
2
large eggs
1
cup orange marmalade
1
/2 cup golden raisins
1
/3 cup chopped crystallized ginger (about 2 ounces)
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Preparation
Step 1
Preheat oven to 325°F. Butter and flour 9x9x2-inch metal baking pan; line bottom with parchment paper.
Step 2
Sift flour and ground ginger into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in molasses. Beat in flour mixture in 3 additions alternately with eggs, 1 at a time. Beat in marmalade, then raisins, and crystallized ginger. Transfer to prepared baking pan.
Step 3
Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.)
Step 4
Cut cake into 9 squares. Cut each square in half, making eighteen 1 1/2x3-inch pieces.