North American Monsoon is underway in the Sonoran Desert. We've been getting some great rain, thunder and lightning here in Tucson over the past few days. I've been watching a storm on the local radar and hoping it continues across the city and into my area. I need some cooling rain today!
As I was contemplating something to make yesterday I ran across a recipe in a very old cookbook for Molasses Cake Bars. As I perused the ingredients I realized it was very close the base for gingerbread. However, instead of ginger it called for several other spices. I was intrigued and wondered how it would turn out.
The results were great. This tastes a lot like gingerbread without the "bite" so if you have someone in your house that just hates ginger or spicy sweets this might be a good option. The spices used give a lovely flavor - cinnamon, clove, a little all spice - balanced with the deep flavor of molasses. The "cake" is moist and and fragrant as well as flavorful. I opted to top this twice. The first topping was a thin glaze made of lemon juice, milk, and powdered sugar. I used a skewer to punch some holes in the top of the cake then drizzled the thin glaze over the warm cake letting it soak in. After the cake had cooled I then repeated the same glaze but made it thicker like icing and iced the cake.