scratch - Gingerbread Pudding Cake
Source of Recipe
from homefireshearth
scratch - Gingerbread Pudding Cake
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/2 cup butter, softened
1/2 cup granulated 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 butter, melted
Preheat oven to 350 degrees F. Combine flour, baking
soda, ginger, cinnamon, salt, allspice and nutmeg in
medium bowl. Set aside. Combine 1/2 cup butter and
sugar in large mixer bowl. Beat at medium speed,
scraping bowl often, until creamy (1 to 2 minutes).
Add egg; continue beating until well mixed. Reduce
speed to low. Gradually add flour mixture alternately
with molasses and 1 cup water, beating well after
each addition (1 to 2 minutes). Pour batter into a
13 x 9-inch ungreased baking pan. Sprinkle with
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 for 40 to 55 minutes
or until gingerbread is cracked on top and wooden
pick inserted in center comes out clean. Serve
warm with ice cream, if desired.
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