Soft Gingerbread with Fermented Milk

• 6 tbsp. Butter
• 2/3 C. Brown Sugar
• 2 Eggs
• 1 C. Wheat Flour
• 1 1/2 tsp. Baking Powder
• 1 tsp. Ground Cinnamon
• 1/2 tsp. Ground Cloves
• 1 tsp. Ginger
• 1/2 C. Fermented Cream
• 2 tbsp. Orange Marmelade
• 10 Chopped Almonds

Mix butter and brown sugar until light and fluffy. Add eggs. Mix in flour, baking powder, and spices. Stir in fermented cream, marmalade, and almonds. Pour into a buttered bundt or 8" x 8" square pan. Bake at 300 degrees to 350 degrees for approximately 1 hour. Invert cake on a wire rack. Let stand until cooled.