Gingerbread Pudding Cake
- Ready In:
- 2hrs 20mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 1⁄4 cup butter, softened
- 1⁄4 cup sugar
- 1 egg white
- 1 teaspoon vanilla extract
- 1⁄2 cup molasses
- 1 cup water
- 1 1⁄4 cups flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground allspice
- 1⁄8 teaspoon ground nutmeg
- 1⁄2 cup chopped pecans
-
Topping
- 6 tablespoons brown sugar
- 3⁄4 cup hot water
- 2⁄3 cup butter, melted
directions
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla.
- Combien 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 pecans.
- Pour into a greased 3 quart slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter [do not stir].
- Cpver 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 heat. Let stand for 15 minutes. Serve warm.
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RECIPE SUBMITTED BY
Courtly
United States