Cakey Gingerbread Squares Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
-Dottie Cross TMPJ72B,
8 tbsp: Unsalted butter, at room
-temperature,
1/2 cup: Sugar,
2 each: Large eggs,
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,
Confectioners sugar,
-for dusting,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp