Cakey Gingerbread Squares

Yields:	12-16 servings
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	Preparation	30 minutes
	Cooking	45 minutes
	Ready In	1 hours

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Ingredients

1	teaspoon	cinnamon	ground
8	tablespoons	butter	unsalted, at room temp
1/2	teaspoon	allspice	ground
1/2	teaspoon	nutmeg	ground
1/2	cup	sugar
1/2	teaspoon	salt
2	large	eggs
1/4	teaspoon	cloves	ground
1	x	orange zest	grated
1	cup	molasses	unsulfured
2 1/2	cups	flour, all-purpose
1	cup	water	boiling
2	teaspoons	baking soda
1	x	powdered sugar
2	teaspoons	ginger	ground

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.

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Member Review

Cherry Nut Dump Cake

This is one of my favorite dessert recipes because it is delicious and so easy to make. It comes in handy (like today when I needed to bake a dessert quickly) When you are in a real hurry. The ingredients are always in my cupboard so I never have to worry about dessert!

Reviewed by Bertsy