Gingerbread Pudding Cake
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Serves/Makes: 12
Ready in: 1-2 hrs
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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