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Cakey Gingerbread Squares
Author/Submitted by:
Servings: 12
Categories:
Cakes
/
Desserts
Ingredients:
-Dottie Cross TMPJ72B 8
tb
Unsalted butter,
at room
-temperature 1/2
c
Sugar 2
Large eggs
Grated zest of 1 orange 2 1/2
c
Sifted all-purpose flour 2
ts
Baking soda 2
ts
Ground ginger 1
t
Ground cinnamon 1/2
ts
Ground allspice 1/2
ts
Ground nutmeg 1/2
ts
Salt 1/4
ts
Ground cloves 1
c
Unsulfured molasses 1
c
Boiling water
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.
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