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Gingerbread Pudding Cake
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- #68579
Get ready to meet the dessert that's been spicing up the holiday season, gingerbread pudding cake. It's so moist and flavorful, you might just forget about pumpkin spice.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1 1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 cup molasses
1 cup water
3/4 cup firmly packed brown sugar
1 1/2 cup hot water
1/3 cup butter, melted
directions
Heat oven to 350 degrees F.
Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl. Set aside.
Beat 1/2 cup butter and sugar in large bowl at medium speed until creamy. Add egg and continue beating until well mixed.
Reduce speed to low. Beat, alternately adding flour mixture with molasses and 1 cup water, beating after each addition only until blended. Pour batter into 13- x 9-inch baking pan. Sprinkle with brown sugar.
Combine 1 1/2 cups hot water and 1/3 cup melted butter in a medium bowl. Carefully pour over top of batter.
Bake for 40 to 55 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean.
Serve warm with ice cream, if desired.
added by
Deb14453
nutrition data
Nutritional data has not been calculated yet.
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