Recipe - Cakey Gingerbread Squares

Dottie Cross TMPJ72B
8 tablespoon Unsalted butter; at room
temperature
One half cup Sugar
2 Large eggs
Grated zest of 1 orange
2 One half cup Sifted allpurpose flour
2 teaspoon Baking soda
2 teaspoon Ground ginger
1 teaspoon Ground cinnamon
One half teaspoon Ground allspice
One half teaspoon Ground nutmeg
One half teaspoon Salt
One fourth teaspoon Ground cloves
1 cup Unsulfured molasses
1 cup Boiling water
Confectioners' sugar;
for dusting

Preheat the oven to 350 degrees. Butter and flour a 9inch square baking
pan. Using a handheld 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 2cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini