Friday, January 29, 2010

Good on a cold night!

Gingerbread pudding cake!! My family and I love this recipe.


1 1/4 cups all purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, room
temperature. I use regular butter.
1/4 cup sugar
2 tablespoons beaten egg (from 1 egg)
1/2 cup light molasses (I use dark)
1/2 cup water
3/4 cup (packed) brown sugar
1 1/2 cups hot water
5 tablespoons butter melted.
Whipped cream

Preheat oven to 350 F. Butter 8x8x2-inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves, and salt in medium bowl. Using electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in 1 cup measuring cup. Add flour mixture to butter mixture in 3 additions alternating with molasses mixture, beating to blend between additions.Transfer to prepared dish. Sprinkle with brown sugar to cover.
Stir 1 1/2 cups hot water and melted butter in 2-cup glass measuring cup. Carefully pour over top of batter (there will be lots of liquid on top of the cake). Bake until gingerbread is cracked on top and toothpick comes clean (the bottom with be gooey), about 45 mins. Scoop warm pudding cake into shallow bowls. Serve with whipped cream.

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