Carrot and marmalade gingerbread with gingered orange cream cheese from The Best of Gourmet 1988 by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Saga blue walnut and deviled ham pita spirals; Radish and sprout triangles with lemon pepper mayonnaise; Pecan sour cream coffeecake; Chocolate almond raisin dipping biscuits; Oatmeal shortbread tartlets with lemon curd and kiwi

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The gingerbread can be made 3 days ahead and chilled. The orange cream cheese can be piped onto the gingerbread and gingerbread cut into strips 12 hours ahead and chilled.

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