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.

4 comments:

  1. Happy holidays. They sound good.

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  2. Have a very Merry Christmas! I love your blog so much and feel, after years of following, that you are a friend. Be blessed this holiday and in the coming year.

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  3. There is only a small ratio of fat to the total recipe, so I would think substituting butter would work OK.
    Merry Christmas to you.

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  4. I might have to give these a try using gluten free flour. I will take to a Sunday eve gathering we have every other week. Potluck so that would be perfect for a dessert and something I could eat. I have celiac so many foods I have to forego not knowing the ingredients. I always bring something I know is safe for me to eat.

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