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Cakey Gingerbread Squares

Author/Submitted by:
Servings: 12
Categories: Cakes / Desserts

    -Dottie Cross TMPJ72B
8  tb  Unsalted butter, at room
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

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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