Spicy Ginger Bars

    (19)
    50 minutes

    These are very easy to make ginger spice bars. You can use a cream cheese icing but this slightly thinner icing is very light and good.


    18 people made this

    Ingredients
    Serves: 18 

    • 2 cups (250g) plain flour
    • 1 cup (220g) white sugar
    • 1 teaspoon bicarb soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cloves
    • 1/8 teaspoon salt
    • 1 cup (250ml) hot, brewed coffee
    • 250g butter
    • 1/2 cup molasses
    • 2 eggs
    • 1/3 cup butter
    • 3 cups (470g) icing sugar
    • 1/2 teaspoon vanilla essence
    • 3 tablespoons water

    Directions
    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease a 20x30cm pan.
    2. In a large bowl combine flour, white sugar, bicarb soda, cinnamon, ginger, cloves, salt, coffee, butter, molasses and eggs. Beat 2 minutes at medium speed. Pour into prepared pan.
    3. Bake for 25-30 minutes. Let cool.
    4. To Make icing: In a small saucepan over low heat cook 1/3 cup butter until light golden brown, stirring constantly. Add icing sugar, vanilla and water. Blend until smooth (may need to add more water). Spread over cooled bars.
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    Reviews and Ratings
    Global Ratings:
    (19)

    Reviews in English (16)

    by
    10

    My hubby had a craving for a Spanish Bar Cake, so I thought that I would surprise him and make one. This sounded like it could taste close to the ones in the grocery store....and BOY does it! I did, however, add 2 cups of raisins, which I boiled for about 5 minutes and "sqooshed" the water out of. This is a definite keeper! VERY YUMMY!(A warning about the icing though....don't overcook it!) Next time, I will do the icing correctly, and I think I will throw on a few chopped nuts for decoration. Thank you so much!!!  -  01 May 2005  (Review from Allrecipes USA and Canada)

    by
    6

    These are excellent. I baked these in a jelly roll pan. The frosting does need more water. It started to firm up before I could spread it over the entire cake. This is a keeper.  -  28 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    4

    Soooooooo good! I doubled the spices (which I always seem to do) and the turned out fantastic. Everybody loved them. Thank you for a delicious recipe!  -  04 Jun 2010  (Review from Allrecipes USA and Canada)

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