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triple-ginger squares

(2 ratings)
CarolAJ avatar
Recipe by
Carol Junkins
@CarolAJ
Hanson, MA

Ginger and molasses combined is so good and perfect in the fall. This recipe and picture came from Better Homes and Gardens magazine.

(2 ratings)
yield 24 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For triple-ginger squares

  • 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.

How To Make triple-ginger squares

  • 1
    1.Preheat 350 degrees F. Butter and line bottom of 13x9x2 inch baking pan with parchment or waxed paper. Butter paper set aside.
  • 2
    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.
  • 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.
  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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