| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Cakes, Holidays | 12 | Servings | |
INGREDIENTS
| -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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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