Move over pumpkin spice – it’s time for all things gingerbread.
Pancakes, cookies, doughnuts… we want them all. If you too find yourself craving this holiday favorite, check out our easy to make mixes.
Gingerbread Pancake and Waffle or Gingerbread Doughnut Mix is sure to delight even the grumpiest morning riser at your breakfast table, while Gingerbread Cookie and Gingerbread Cupcake Mixes make for the perfect afternoon activity (and treat!).
Feeling adventurous? Take a stab at our favorite Old Fashioned Gingerbread Cake Recipe. Infused with old-fashioned goodness, this dense gingerbread cake is topped with finger-licking good lemon pear cream cheese icing featuring none other than Lemon Pear Marmalade.
Old Fashioned Gingerbread Cake
- Nonstick vegetable spray
- 2 1/3 cups flour, sifted
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ginger
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 eggs, beaten
- 3/4 cup dark brown sugar
- 3/4 cup molasses
- 3/4 cup melted butter
- 1 cup boiling water
- 6 ounces cream cheese
- 2/3 cup Stonewall Kitchen Lemon Pear Marmalade
- Preheat oven to 325º F. Spray a 9×9-inch square pan with vegetable spray. Line bottom with parchment paper and spray again.
- Blend flour, baking soda, baking powder and salt together. Add ginger, cinnamon, nutmeg and cloves and sift.
- In a separate bowl, combine eggs with brown sugar, molasses and butter. Sift flour-spice mixture into bowl with eggs and sugar and stir to blend. Add boiling water and stir until batter is smooth.
- Scrape mixture into prepared pan and bake until center springs back when lightly touched, and a knife comes out clean when inserted into center, about 40 minutes. Remove and let cool on a rack.
- While cake is baking, combine cream cheese and Lemon Pear Marmalade and refrigerate until needed.
- When cake is cool, invert cake onto a plate and peel off parchment paper. Spread icing over cake, cut into 16 squares and serve.