triple-ginger squares
Ginger and molasses combined is so good and perfect in the fall. This recipe and picture came from Better Homes and Gardens magazine.
prep time
20 Min
cook time
30 Min
method
Bake
yield
24 serving(s)
Ingredients
- CAKE:
- 2 1/2 - all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground ginger
- 2 teaspoons freshly grated ginger
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup honey
- 1/4 cup mild-flavored molasses
- 2 large eggs
- 1 cup milk
- GLAZE:
- 3 1/2 cups confectioners' sugar
- 5 tablespoons whipping cream
- 6 tablespoons unsalted butter
- 1 tablespoon mild-flavored molasses
- 10 - crystalized ginger, cut into 48 strips or slices rather than nuggets.
How To Make triple-ginger squares
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Step 11.Preheat 350 degrees F. Butter and line bottom of 13x9x2 inch baking pan with parchment or waxed paper. Butter paper set aside.
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Step 22. In medium bowl combine flour, baking powder, ground ginger, fresh ginger, black pepper, and salt. In large bowl combine butter and granulated sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2 minutes. With mixer on low, beat honey, and molasses until well incorporated. Beat in eggs. On low speed, beat flour mixture into sugar mixture in 3 additions, alternating with milk until combined. Transfer batter to prepared baking pan. Bake in center of oven until toothpick comes out clean in center of cake. 33-35 minutes. Remove from oven and cool 5 minutes. Invert cake and turn out on wire rack, remove paper, invert again onto another rack set over waxed paper.
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Step 3Glaze: Sift powdered sugar into medium bowl. In small saucepan over medium heat combine cream cheese, butter, and molasses. Cook and stir until butter melts. Pour cream mixture into sugar and stir until smooth. Pour glaze over hot cake and working quickly, spread evenly with spatula to cover top. Let stand at least 4 hours.
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Step 4With serrated knife dipped in hot water and wiped dry cut into 24 squares, about 2x2 inches. Top each square with 2 ginger strips. Makes 24 servings.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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