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Cakey Gingerbread Squares
Zutaten für 12 Portionen Menge anpassen
die Zutaten:
Dottie Cross TMPJ72B
8 EsslöffelUnsalted butter; at room
1/2 Tassesugar
eggs large
Grated zest of 1 orange
2 1/2 Tasseall-purpose flour Sifted
2 TeelöffelBaking soda
2 Teelöffelginger ground
1 Teelöffelcinnamon ground
1/2 Teelöffelallspice gound
1/2 Teelöffelnutmeg ground
1/2 Teelöffelsalt
1/4 Teelöffelcloves ground
1 TasseUnsulfured molasses
1 Tassewater boiling
Confectioners' sugar;
For dusting
die Zubereitung:

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.

Recipes for the Holiday) by Irena Chalmers. Reformatted by: Cygnus, HCPM52C

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