Desserts/triple ginger squares
Makes: 1 cake
Active Time: 20 minutes
Total Time: 4 hours 55 minutes
From: Better Homes and Gardens Nov. 2011 - http://www.justapinch.com/recipe/carol-junkins/triple-ginger-squares/quick-easy-cake
Ingredients
Cake
2 1/2 all-purpose flour
1 Tbsp baking powder
1 Tbsp ground ginger
2 tsp freshly grated ginger
1 tsp ground black pepper
1 tsp salt
1 c unsalted butter, at room temperature
1 1/2 c granulated sugar
1/4 c honey
1/4 c mild-flavored molasses
2 lg eggs
1 c milk
Glaze
3 1/2 c confectioners' sugar
5 Tbsp whipping cream
6 Tbsp unsalted butter
1 Tbsp mild-flavored molasses
10 crystalized ginger, cut into 48 strips or slices rather than nuggets.
Directions
Step 1
Preheat 350 degrees F. Butter and line bottom of 13x9x2 inch baking pan with parchment or waxed paper. Butter paper set aside.
Step 2
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.
Step 3
Glaze: 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.
Step 4
With 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.
