Cakey gingerbread squares

12 servings

Ingredients

Quantity Ingredient
1 x -Dottie Cross TMPJ72B
8 tablespoons Unsalted butter; at room temperature
½ cup Sugar
2 eaches Large eggs
1 x Grated zest of 1 orange
2½ cup Sifted all-purpose flour
2 teaspoons Baking soda
2 teaspoons Ground ginger
1 teaspoon Ground cinnamon
½ teaspoon Ground allspice
½ teaspoon Ground nutmeg
½ teaspoon Salt
¼ teaspoon Ground cloves
1 cup Unsulfured molasses
1 cup Boiling water
1 x Confectioners' sugar; for dusting

Directions

Preheat the oven to 350 degrees. Butter and flour a 9-inch square baking pan. Using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 additional minutes. Beat in the eggs and orange zest. Sift the flour, baking soda, ginger, cinnamon, allspice, nutmeg, salt, and cloves onto a piece of waxed paper. In a 2-cup glass measuring cup, combine the molasses and boiling water.

Alternately in thirds, beat in the flour and molasses mixtures.

Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, and the cake is shrinking from the sides of the pan, 40 to 50 minutes. Let stand on a wire cake rack for 5 minutes. Place the confectioners' sugar in a sieve and dust over the top of the cake. Serve the cake warm or completely cooled. Makes 12 to 16 servings. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers.

Reformatted by: CYGNUS, HCPM52C

Related recipes