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Gingerbread Pudding Cake
By MacChef on November 20, 2007
Photo by Delicious as it Looks
5 Reviews
- Prep Time: 20 mins
- Total Time: 1 hrs 5 mins
- Servings: 8
Photo by Delicious as it Looks
About This Recipe
"From Bon Appetite, this pudding and cake hybrid oozes and intense, sticky syrup that is great with a big dollop of whipped cream. Fantastic for the holidays!"
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon clove
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, room temperature
- 1/4 cup sugar
- 2 tablespoons beaten eggs
- 1/2 cup molasses
- 1/2 cup water
- 3/4 cup packed light brown sugar
- 1 1/2 cups hot water
- 5 tablespoons 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.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (147 g)
Servings Per Recipe: 8
- Amount Per Serving
- %
- Calories 356.3
- Calories from Fat 122
- 34%
- Amount Per Serving
- %
- Total Fat 13.5g
- 20%
- Saturated Fat 8.3g
- 41%
- Cholesterol 47.8mg
- 15%
- Sugars 38.0 g
- Sodium 213.7mg
- 8%
- Total Carbohydrate 57.5g
- 19%
- Dietary Fiber 0.7g
- 2%
- Sugars 38.0 g
- 152%
- Protein 2.6g
- 5%
Reviews
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"So delicious with a scoop of vanilla ice cream! I was in a hurry and didn't even gradually add my flour/molasses mixtures to the creamed butter; I just beat them all together and it was still very good."
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"This was very good. I made this for our Christmas dessert. I think I might have overbaked it. That, and I was a little short of molasses since I didn't have as much as I thought! So it wasn't very pudding-y (my fault probably). I liked that it only made a small square pan, perfect for just the two of us. I served this warm with ice cream or whipped cream and drizzled with spiced rum sauce from epicurious."
By Delicious as it Looks on December 28, 2011 | 1275797
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"Very good-deserves real whipped cream. I didn't have cloves & nutmeg so substitued pumpkin pie spice. At my house, this barely served 6 people!"
By ktee on October 31, 2010 | 1159215
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"This recipe is fabulous! I made it exactly as described in the directions, and it garnered rave reviews!"
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"Easy and delicious. My family loves this recipe. It is especially wonderful on a cold night."
By Chef #920595 on November 26, 2008 | 754609
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