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    You are in: Home / Recipes / Gingerbread Pudding Cake Recipe
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    Gingerbread Pudding Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Courtly's Note:

    "A handful of spices and a half cup of molasses gives this delightful dessert a yummy, old fashioned flavor. It's pretty, too, with a dollop of whipped cream and a mint sprig on top." Submitted to taste of home by Barbara Cook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Topping

    Directions:

    1. 1
      In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla.
    2. 2
      Combien molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
    3. 3
      Pour into a greased 3 quart slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter [do not stir].
    4. 4
      Cpver and cook on high for 2 to 2 1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm.

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    Nutritional Facts for Gingerbread Pudding Cake

    Serving Size: 1 (147 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 578.3
     
    Calories from Fat 315
    54%
    Total Fat 35.0 g
    53%
    Saturated Fat 18.4 g
    92%
    Cholesterol 74.5 mg
    24%
    Sodium 481.0 mg
    20%
    Total Carbohydrate 64.3 g
    21%
    Dietary Fiber 1.7 g
    6%
    Sugars 37.7 g
    151%
    Protein 4.4 g
    8%

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