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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| baking soda: 1 1/2 tsp |
| ground ginger: 1 1/4 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/2 tsp |
| allspice: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 1/2 cup |
| eggs: 1 |
| molasses: 1 cup |
| water: 1 cup |
| light brown sugar (packed): 3/4 cup (firmly packed) |
| water: 1 1/2 cups (hot) |
| salted butter: 1/3 cup (melted) |
Holiday Gingerbread Pudding Cake!
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350°.
- Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl.
- Set mixture aside.
- Beat 1/2 cup butter and sugar on medium speed in large mixing bowl until creamy (1-2 minutes).
- Add egg; continue beating until well mixed.
- Reduce the speed to low, continue beating, alternately adding flour mixture with molasses and 1 cup water.
- Beating after each addition only until blended.
- Pour the batter into 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.
- Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl.
- Carefully, pour over top of batter.
- Bake 40-55 minutes or until gingerbread is cracked on top and toothpick in center comes out clean.
- Serve warm, with ice cream if desired.