Cranberry Spice Squares | Baking with Dorie

I baked this recipe twice, not by choice. What happened was I forgot to put in the half teaspoon of baking soda. As you’d expect, there was no rise in the cake. The cranberry spice squares turned out quite dense with texture more like that of breakfast bars. But you know what? They were delicious and reminded me of gingerbread. The spices in the recipe, which include cinnamon, ginger, cloves and all spice, really show up in full force. That saved the day: even the unleavened cake was both warm and cozy, just as Dorie stated.

After cleaning up the stand mixer bowl and the paddle attachment, I am all set for a redo. Ready to beat the sugar, molasses, canola oil and egg together until smooth — for another batch of the cranberry spice squares. Add the dry ingredients (three flours: all purpose, whole wheat and rye) while making sure I don’t forget the baking soda this time. This is a heavy, sticky batter with very little liquid in it, other than the 3 tablespoons of buttermilk. Lastly, fold in the chopped cranberries. Scrap the batter into a square pan and bake.

The difference with the half-teaspoon of baking soda in the batter is obvious and, in fact, quite huge. The cranberry spice squares have reached their highest potential as lovely, sassy and welcoming bites. And they are so seasonal — the unseasonal warm weather of late notwithstanding.

The frosting involves beating cream cheese, butter and confectioners’ sugar until the mixture takes on the consistency of spreadable cream. The cream cheese frosting is very rich, as it typically is, but finger-licking good. Are you ready for the holidays baking?

The word is out about the mistakes in the pumpkin pie recipe in Baking with Dorie. Here is the corrected version, if you’re planning on a perfect pumpkin pie for Thanksgiving. Give it a try!