Gingerbread Pudding Cake
photo by DeliciousAsItLooks
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 295.73 ml all-purpose flour
- 4.92 ml ground ginger
- 3.69 ml baking soda
- 2.46 ml cinnamon
- 1.23 ml nutmeg
- 1.23 ml allspice
- 1.23 ml clove
- 1.23 ml salt
- 59.14 ml unsalted butter, room temperature
- 59.14 ml sugar
- 29.58 ml beaten eggs
- 118.29 ml molasses
- 118.29 ml water
- 177.44 ml packed light brown sugar
- 354.88 ml hot water
- 73.94 ml unsalted butter, melted
directions
- Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
- Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.
- Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all seperate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.
- Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don't worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes. Serve warm with whipped cream.
Reviews
-
I made this for a special dessert Christmas Eve- It was AMAZING! Everyone thought so- my brother-in-law was eating the leftovers in the morning! I was a little concerned with pouring the water and butter mixture on top of everything- but it just made it moist and came out absolutely perfect! One of the best desserts I have had yet! Thank you for sharing the recipe. Oh- and I doubled the recipe because it was for more people- I put it in a 9 by 13 glass baking dish and served it with vanilla ice cream.
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RECIPE SUBMITTED BY
I am a fitness instructor with a passion for cooking. I love to take recipes and see if I can convert them to something a little lighter but still tastes great.