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Cakey Gingerbread Squares

 
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24

Cakey Gingerbread Squares recipe

Yield

12

servings

Prep

30

min

Cook

45

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 teaspoon cinnamon
ground
8 tablespoons butter
unsalted, at room temp
½ teaspoon allspice
ground
*
½ teaspoon nutmeg
ground
½ cup sugar
½ teaspoon salt
2 large eggs
¼ teaspoon cloves
ground
*
1 x orange zest
grated
*
1 cup molasses
unsulfured
2 ½ cups all-purpose flour
1 cup water
boiling
2 teaspoons baking soda
1 x powdered sugar
*
2 teaspoons ginger
ground

Directions

Preheat the oven to 350℉ (180℃).

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 86427% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 800mg 33%
Total Carbohydrate 50g 50%
Dietary Fiber 3g 10%
Sugars g
Protein 23g
Vitamin A 16% Vitamin C 1%
Calcium 21% Iron 46%
* based on a 2,000 calorie diet How is this calculated?

 

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