---------- 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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