Spiced Gingerbread Cake Bars
What should we call these? Cookies? Cake? Brownie-style winter-spiced morsels of fun for the tongue? We’ve been baking them to give out in the shop lately, and nobody seems bothered by the terminology…
Keeps well, wrapped tight in a sealed tin. Freezes well, too. Takes perhaps 20 minutes to prepare and 20 minutes to bake.
½ cup butter, melted
¾ cup sugar
¼ cup brown sugar (dark brown is best)
½ tspn vanilla
1/3 cup dark molasses
2 tspns baking soda
2 cups flour
1 Tblspn cinnamon
½ tspn ground ginger
¼ tspn ground cloves
¼ tspn nutmeg
½ tspn salt
1 cup (or as much as you like) of raisins or currents (we like to soak them in bourbon on whisky)
Preheat oven to 350. Prepare a 9x13-inch pan (grease it, or line with non-stick lining of your choice)
In a large bowl, cream butter, sugar, brown sugar, vanilla and molasses
Add egg and stir until completely incorporated
Add baking soda, flour, cinnamon, ginger, cloves, nutmeg and salt. Mix until combined.
Add raisins or currents and stir well
Press the dough evenly into the bottom of the prepared pan
Bake at 350 for around 15 to 20 minutes. Test for doneness with toothpick or by pressing down lightly – the dough should be soft but resistant; it will firm up as it cools.
Let cool a bit before slicing.
Tastes heavenly with a glass of warm spiced apple juice (a glug of vodka in the juice is optional, but does nothing to reduce the pleasure of the moment).