Gingerbread Pudding Cake
Source of Recipe
Aunt Saunny
2 1/2 cups flour
1 1/2 teaspoons baking soda
1`1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup Land O Lakes Butter, softened.
1/2 cup sugar
1 egg
1 cup molasses
1 cup water
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
1/3 cup Land O Lakes Butter, melted.
Heat oven to 350 degrees.
Combine flour, baking soda, ginger, cinnamon, salt, allspice,
and nutmeg in a medium bowl; set aside.
Beat 1/2 cup butter and sugar in a large bowl at medium speed
until creamy. Add egg; continue beating until well mixed. Reduce
speed to low. Beat, alternately adding flour mixture to molasses
and 1 cup water, beating after each addition only until blended.
Pour batter into ungreased 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. (Do not stir.) Bake for
40 to 55 minutes or until gingerbread cracks on top. Serve warm with
ice cream, if desired. Serves 12.
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