Sticky Marmalade Cake

• 1 1/2 sticks unsalted butter
• 1 1/2 cups brown sugar
• 1 cup orange marmalade
• 2 large eggs
• 1/3 cup chopped crystallized ginger
• 1/3 cup chopped dates
• 1 teaspoon ground ginger
• 1 teaspoon ground pumpkin pie spice
• 1 1/2 cups self-rising flour

1. Preheat the oven to 375F.
2. Grease and line a deep 9-inch cake pan.
3. Melt 1/2 stick of the butter in a small pan and stir in 1/2 cup of the sugar and 1/2 cup of the marmalade.
4. Heat and stir until syrupy and then pour it into the cake pan.
5. Beat the remaining butter and sugar together, then beat in the eggs.
6. Chop the ginger and the dates.
7. Mix the spices into the flour and fold into the wet ingredients along with the candied ginger and dates.
8. Fold in the remaining marmalade.
9. Pour the cake mixture into the cake pan and spread it out over the marmalade syrup.
10. Bake for one hour and fifteen minutes, until just set.
11. Allow to sit for 10 minutes before inverting onto a serving dish.

butter, brown sugar, orange marmalade, eggs, ginger, dates, ground ginger, ground pumpkin pie spice, flour

Taken from www.cookstr.com/recipes/sticky-marmalade-cake (may not work)