Ginger Lemon Pudding Cake
|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|
|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)|
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.