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  Recipe Home » Deserts » Cakey Gingerbread Squares
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  Cakey Gingerbread Squares
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 181
Ingredients:
1 each -Dottie Cross TMPJ72B
8 tbsp Unsalted butter, at room
1 each -temperature
1/2 cup Sugar
2 each Large eggs
1 each Grated zest of 1 orange
2 1/2 cup Sifted all-purpose flour
2 tsp Baking soda
2 tsp Ground ginger
1 tsp Ground cinnamon
1/2 tsp Ground allspice
1/2 tsp Ground nutmeg
1/2 tsp Salt
1/4 tsp Ground cloves
1 cup Unsulfured molasses
1 cup Boiling water
1 each Confectioners' sugar
1 each -for dusting
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
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