Sticky Gingerbread With Marmalade

• 1 23 cups self-rising flour
• 1 12 teaspoons ground ginger
• 12 cup unsalted butter, at room temperature
• 23 cup dark molasses
• 2 large eggs
• 1 cup orange marmalade
• 12 cup golden raisin
• 13 cup chopped crystallized ginger

1. Preheat oven to 325 degrees F.
2. Butter and flour a 9x9x2-inch metal baking pan.
3. Line bottome with parchment paper.
4. Sift flour and ginger into a medium bowl.
5. Using an electric mixer, beat butter in a large bowl until fluffy.
6. Beat in molasses.
7. Beat in flour mixture in 3 additions, alternately with eggs, one at a time.
8. Beat in marmalade, then raisins and crystallized ginger.
9. Transfer to baking pan.
10. Bake cake until tester (toothpick) inserted in center comes out clean, about 38 minutes, depending on oven temperature.
11. Cook cake completely in pan on rack.

flour, ground ginger, unsalted butter, dark molasses, eggs, orange marmalade, golden raisin, ginger

Taken from www.food.com/recipe/sticky-gingerbread-with-marmalade-103278 (may not work)