---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CAKEY GINGERBREAD SQUARES
 Categories: Cakes, Holiday
      Yield: 12 Servings
 
           -Dottie Cross TMPJ72B
      8 tb Unsalted butter; at room
           -temperature
    1/2 c  Sugar
      2    Large eggs
           Grated zest of 1 orange
  2 1/2 c  Sifted all-purpose flour
      2 ts Baking soda
      2 ts Ground ginger
      1 ts Ground cinnamon
    1/2 ts Ground allspice
    1/2 ts Ground nutmeg
    1/2 ts Salt
    1/4 ts Ground cloves
      1 c  Unsulfured molasses
      1 c  Boiling water
           Confectioners' sugar;
           -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. Source: "An Edible Christmas" (A Treasury
  of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS,
  HCPM52C
 
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