---------- Recipe via Meal-Master (tm) v8.01
       Title: Cakey Gingerbread Squares
  Categories: Cakes
       Yield: 12 servings
       1 x  -Dottie Cross TMPJ72B               1 ts Ground cinnamon
       8 tb Unsalted butter; at room          1/2 ts Ground allspice
       1 x  -temperature                      1/2 ts Ground nutmeg
     1/2 c  Sugar                             1/2 ts Salt
       2 ea Large eggs                        1/4 ts 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 ts Baking soda                         1 x  Confectioners' sugar;
       2 ts 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. Source: “An Edible Christmas” (A Treasury
   of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS,