Rich and Sticky Gingerbread with Marmalade

• 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)

1. Preheat oven to 325F.
2. Butter and flour 9x9x2-inch metal baking pan; line bottom with parchment paper.
3. Sift flour and ground ginger into medium bowl.
4. Using electric mixer, beat butter in large bowl until fluffy.
5. Beat in molasses.
6. Beat in flour mixture in 3 additions alternately with eggs, 1 at a time.
7. Beat in marmalade, then raisins, and crystallized ginger.
8. Transfer to prepared baking pan.
9. Bake cake until tester inserted into center comes out clean, about 38 minutes.
10. Cool cake completely in pan on rack.
11. (Can be made 1 day ahead.
12. Cover and let stand at room temperature.)
13. Cut cake into 9 squares.
14. Cut each square in half, making eighteen 1 1/2x3-inch pieces.

flour, ground ginger, unsalted butter, robustflavored, eggs, orange marmalade, golden raisins, ginger

Taken from www.epicurious.com/recipes/food/views/rich-and-sticky-gingerbread-with-marmalade-109496 (may not work)