Close
Ingredients
| salted butter: 1/4 cup (softened) |
| granulated sugar: 1/4 cup |
| eggs: 1 (white) |
| vanilla extract: 1 tsp |
| molasses: 1/2 cup |
| water: 1 cup |
| all-purpose flour (unsifted): 1 1/4 cups |
| baking soda: 3/4 tsp |
| ground cinnamon: 1/2 tsp |
| ground ginger: 1/2 tsp |
| salt: 1/4 tsp |
| allspice: 1/4 tsp |
| ground nutmeg: 1/8 tsp |
| pecans (chopped): 1/2 cup |
| light brown sugar (packed): 6 Tbl |
| water: 3/4 cup (hot) |
| salted butter: 2/3 cup (melted) |
Gingerbread Pudding Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
120 min -
Servings
7 serving(s)
Tags
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla.
- 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.
- Pour into a greased 3 quart slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter [do not stir].
- 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.