Molasses Cake Bars

This recipe is from the “Better Homes and Garden New Cookbook 1968", one of the first cookbooks I purchased after I got married. Surprisingly, although my cookbook is starting to fall apart and the pages are getting brown and crinkly, I had never made this recipe before, perhaps because it isn’t a “kid’s” recipe.

These are, however, easy to make, smelled wonderful while baking and cooling, and tasted delicious with a cup of coffee or tea.  They are not as rich as many gingerbread recipes,  but just as tasty.  Another keeper.

I took the liberty of adding a teaspoon or so of grated orange peel from my freezer “stash” to the icing for a little more interest.  I have had to purchase a very small jar of instant coffee to keep on hand for recipes like this one and My Mom’s Best Cookies.  I froze some of these after frosting them, and they were good right out of the freezer.           

Molasses Cake Bars

     ½ Cup Shortening -- 3 1/4 oz

     ½ Cup Sugar -- 3 1/2 oz

  1     Large Egg

     ½ Cup Molasses -- light - 5 1/2 oz

  1 ½ Cups Sifted All Purpose Flour -- 6 oz

     ½ Teaspoon Salt

  1 ½ Teaspoons Baking Powder

     ¼ Teaspoon Baking Soda

  1      Teaspoon Instant Coffee Powder

  1      Teaspoon Cinnamon

     ½ Teaspoon Cloves -- ground

                        Icing

  2      Cups  Powdered Sugar -- 8 oz

          Dash  Salt

  1      Teaspoon  Vanilla Extract

          Light Cream -- as needed

Cream shortening and sugar; add egg; beat well.  Mix in molasses and 1/2 cup water. 

Sift together remaining ingredients.  Stir into creamed mixture.

Pour into greased 13 x 9 x 2" pan.

Bake at 350° for 25 minutes.

While warm, frost with Powdered Sugar Icing.  Mix icing ingredients for a thin glaze.

Cut into 24 squares.