Cakey Gingerbread Squares

• 1 teaspoon cinnamon ground
• 8 tablespoons butter unsalted, at room temp
• 1/2 teaspoon allspice ground
• 1/2 teaspoon nutmeg ground
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 teaspoon cloves ground
• 1 x orange zest grated
• 1 cup molasses unsulfured
• 2 1/2 cups flour, all-purpose
• 1 cup water boiling
• 2 teaspoons baking soda
• 1 x powdered sugar
• 2 teaspoons ginger ground

1. Preheat the oven to 350F (180C).
2. Butter and flour a 9-inch square baking pan.
3. Using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute.
4. Add the sugar and beat until light in color and texture, about 2 additional minutes.
5. Beat in the eggs and orange zest.
6. Sift the flour, baking soda, ginger, cinnamon, allspice, nutmeg, salt, and cloves onto a piece of waxed paper.
7. In a 2-cup glass measuring cup, combine the molasses and boiling water.
8. Alternately in thirds, beat in the flour and molasses mixtures.
9. Transfer the batter to the prepared pan.
10. 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.
11. Let stand on a wire cake rack for 5 minutes.
12. Place the confectioners' sugar in a sieve and dust over the top of the cake.
13. Serve the cake warm or completely cooled.

cinnamon ground, butter, allspice ground, nutmeg ground, sugar, salt, eggs, cloves ground, orange zest, molasses, flour, water boiling, baking soda, powdered sugar, ginger ground

Taken from recipeland.com/recipe/v/cakey-gingerbread-squares-43495 (may not work)