Gingerbread Pudding Cake Recipes

GINGERBREAD PUDDING CAKE

Steps:

• Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans., Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir). , Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.

GINGERBREAD PUDDING CAKE

Steps:

• 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.

HOLIDAY GINGERBREAD PUDDING CAKE!

Steps:

• 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.

GINGERBREAD PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F. Butter a 8x8x2 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves, and salt in a medium bowl. Using an electric mixer, beat ¼ cup of butter and a ¼ cup of sugar in a large bowl until blended. Beat in egg. Stir molasses and ½ cup of water in a 1-cup glass measuring cup. Add flour mixture to butter mixture in 3 additions alternately with molasses mixture, beating to blend between additions. Transfer to prepared dish. Sprinkle brown sugar over. Stir 1½ cups of hot water and melted butter in a 2-cup glass measuring cup. Carefully pour over the top of the batter (there will be lots of water on top of the cake). Bake until gingerbread is cracked on top and toothpick inserted in to the centre comes out clean, about 45 minutes. Scoop warm pudding cake into shallow bowls. Serve with whipped cream.

GINGERBREAD PUDDING CAKE

Steps:

• combine flour,baking soda, ginger, cinnamon, nutmeg and salt. set aside.
• Beat the butter and sugar till fluffy.
• Add egg, mix well.
• alternately add the Flour mixture, molasses, and 1 cup of water.
• Blend together well.
• Pour into a 9x13 greased pan.
• Sprinkle with the brown sugar on top of cake batter.
• in another bowl, combine, melted butter and 1 1/2 cups of hot water
• Pour on top of batter.
• Bake 40 -45 minutes or until the top cracks. Serve with whipped cream.