Gingerbread Pudding Cake
|Butter||1⁄4 Cup (4 tbs), softened|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Molasses||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Brown sugar||6 Tablespoon|
|Hot water||3⁄4 Cup (12 tbs)|
|Butter||2⁄3 Cup (10.67 tbs), melted|
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Beat in egg white and vanilla.
Combine molasses and water until blended.
Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition.
Fold in the pecans.
Pour batter into a greased 3-qt.slow cooker.
Sprinkle with brown sugar.
Combine the hot water and butter; pour over the batter (do not stir).
Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean.
Turn off the heat.
Let stand for 15 minutes.