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Gingerbread Pudding Cake

Chef.at.Home's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs), softened
  Sugar 1⁄4 Cup (4 tbs)
  Egg white 1
  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
  Salt 1⁄4 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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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