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Ginger Lemon Pudding Cake

Chef.at.Home's picture
Ingredients
  All purpose flour 1 1⁄3 Cup (21.33 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Baking powder 1 Tablespoon
  Ground cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Light molasses 1⁄4 Cup (4 tbs)
  Cooking oil 1⁄4 Cup (4 tbs)
  Chopped nuts 1⁄3 Cup (5.33 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Canned frozen lemonade concentrate 3 Ounce, thawed (1/2 Of A 6 Ounce Can / 6 Tablespoons)
  Vanilla ice cream 1 Cup (16 tbs) (Adjust Quantity As Needed)
Directions

Stir together flour, 1/2 cup brown sugar, baking powder, cinnamon, salt, and ginger.
Combine the 1/2 cup water, molasses, and oil.
Stir into dry ingredients till nearly smooth; fold in nuts.
Turn into an ungreased 8x8x2-inch baking dish.
Bring 1 1/2 cups water to boiling; stir in 1/2 cup brown sugar and lemonade concentrate.
Pour carefully over batter in baking dish.
Bake, uncovered, at 350° till done, 40 to 45 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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