Gingerbread Pudding Cake Recipe
2 1/2 C. all-purpose flour
1 1/2 t. baking soda
1 1/4 t. ground ginger
1 t. ground cinnamon
1/2 t. salt
1/4 t. cloves
1/4 t. ground nutmeg
1/2 C. (1 stick) butter, softened
1/2 C. granulated sugar
1 C. molasses
1 C. water
3/4 C. firmly packed brown sugar
1 1/2 C. hot apple cider or apple juice
1/3 C. butter, melted
Preheat oven to 350° F. Combine flour, baking soda, ginger, cinnamon, salt, cloves and nutmeg in medium bowl; set aside.
Beat 1/2 c. butter and granulated sugar in a large mixing bowl on medium speed until creamy (about 1-2 minutes). Add egg; continue to beat until well mixed. Reduce speed to low. With mixer running, add flour mixture in three additions, alternating with molasses and water. Beat after each addition just until mixed.
Pour batter into a 9-inch-by-13-inch ungreased baking pan; sprinkle with brown sugar. In a medium bowl, combine hot apple cider or juice and melted butter. (You can heat the apple cider in a microwaveable cup or container, and melt the butter in the hot cider.) Pour the cider mixture carefully over the top of the batter. Bake for 40-55 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean. Serve warm with ice cream or sweetened whipped cream, if desired.
Makes 10-12 servings.
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