Cakey Gingerbread Squares

Recipe Cuisine: Cakes
Recipe Category: Cakes
Recipe Serves: 12

Recipes Ingredients:

1 x -Dottie Cross TMPJ72B
1 ts Ground cinnamon
8 tb Unsalted butter; at room
1/2 ts Ground allspice
1 x -temperature
1/2 ts Ground nutmeg
1/2 c Sugar
1/2 ts Salt
2 ea Large eggs
1/4 ts Ground cloves
1 x Grated zest of 1 orange
1 c Unsulfured molasses
2 1/2 c Sifted all-purpose flour
1 c Boiling water
2 ts Baking soda
1 x Confectioners sugar;
2 ts Ground ginger
1 x -for dusting

Recipe Instructions:

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