Cakey gingerbread squares
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Cakey gingerbread squares
  Gingerbread    Squares    Cakes  
Last updated 6/12/2012 12:42:34 AM. Recipe ID 1594. Report a problem with this recipe.
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      Title: Cakey gingerbread squares
 Categories: Desserts, Cakes, Holidays
      Yield: 12 Servings
 
      1 x  -Dottie Cross TMPJ72B
      8 tb Unsalted butter; at room
      1 x  -temperature
    1/2 c  Sugar
      2 ea Large eggs
      1 x  Grated zest of 1 orange
  2 1/2 c  Sifted all-purpose flour
      2 ts Baking soda
      2 ts Ground ginger
      1 ts 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
      1 x  Confectioners' sugar;
      1 x  -for dusting
 
  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 




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Recipe ID 1594 (Apr 03, 2005)

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