The best delicious Cakey Gingerbread Squares recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cakey Gingerbread Squares recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cakey Gingerbread Squares.
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1 x -Dottie Cross TMPJ72B 1 t Ground cinnamon
8 T Unsalted butter; at room 1/2 t Ground allspice
1 x -temperature 1/2 t Ground nutmeg
1/2 c Sugar 1/2 t Salt
2 ea Large eggs 1/4 t Ground cloves
1 x Grated zest of 1 orange 1 c Unsulfured molasses
2 1/2 c Sifted all-purpose flour 1 c Boiling water
2 t Baking soda 1 x Confectioners’ sugar;
2 t Ground ginger 1 x -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.
Yields
12 servings
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