Instructions: Heat oven to 350 F. Grease 13 X 9 X 2 inch pan. In large bowl, beat butter at medium speed until fluffy. Slowly add 1/2 cup sugar; beat 2 to 3 minutes until light and creamy. Add molasses; mix well. Add eggs and 2 teaspoons orange peel; mix until well blended. In medium bowl, combine flour crystallized ginger, baking soda, salt, cinnamon, ground ginger and cloves; mix well. Alternately add flour mixture and buttermilk to butter mixture, beating just until combined. Pour batter into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 to 30 minutes.

Meanwhile, in large bowl, combine cream and 2 tablespoons sugar; beat at high sped until slightly thickened. add marmalade, orange juice and 2 teaspoons orange peel; beat until soft peaks form. Refrigerate until ready to serve. Serve gingerbread warm with Citrus Cream

Yields: 15 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.