Cakey Gingerbread Squares

12 Servings

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Cakey Gingerbread Squares Ingredients

8 tb Unsalted butter; at room	1 ts Ground cinnamon
1/2 c Sugar	1/2 ts Ground allspice
2 Large eggs	1/2 ts Ground nutmeg
Grated zest of 1 orange	1/2 ts Salt
2 1/2 c Sifted all-purpose flour	1/4 ts Ground cloves
2 ts Baking soda	1 c Unsulfured molasses
2 ts Ground ginger	1 c Boiling water

Instructions for Cakey Gingerbread Squares

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CakeCuisine: Uncategorized