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Cakey Gingerbread Squares

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Cake Desserts Holiday


  • 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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