Gingerbread Pudding Cake
- Ready In:
- 2hrs 20mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 59.14 ml butter, softened
- 59.14 ml sugar
- 1 egg white
- 4.92 ml vanilla extract
- 118.29 ml molasses
- 236.59 ml water
- 295.73 ml flour
- 3.69 ml baking soda
- 2.46 ml ground cinnamon
- 2.46 ml ground ginger
- 1.23 ml salt
- 1.23 ml ground allspice
- 0.61 ml ground nutmeg
- 118.29 ml chopped pecans
-
Topping
- 88.74 ml brown sugar
- 177.44 ml hot water
- 157.80 ml 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