Cakey Gingerbread Squares
Cakey Gingerbread Squares recipe
Yield
12 servingsPrep
30 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
cinnamon
ground |
|
| 1.2E+2 | ml |
butter
unsalted, at room temp |
|
| 2.5 | ml |
allspice
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 1.3 | ml |
cloves
ground |
|
| 1 | x |
orange zest
grated |
*
|
| 237 | ml |
molasses
unsulfured |
|
| 591 | ml |
all-purpose flour
|
|
| 237 | ml |
water
boiling |
|
| 1E+1 | ml |
baking soda
|
|
| 1 | x |
powdered sugar
|
*
|
| 1E+1 | ml |
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.
