Gingerbread Pudding Cake

""A handful of spices and a half cup of molasses gives this delightful dessert a yummy, old fashioned flavor. It's pretty, too, with a dollop of whipped cream and a mint sprig on top." Submitted to taste of home by Barbara Cook."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 20mins
Ingredients:
17
Serves:
6-8
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes