Gingerbread Pudding Cake
TOTAL TIME: Prep: 20 min. Cook: 2 hours + standing
YIELD: 8 servings.
Super-moist cake gets all spiced up in this scrumptious slow-cooked dessert. If you want it a little sweeter, drizzle it with maple syrup. —Barbara Cook, Yuma, Arizona
Ingredients
-
1/2 cup molasses
-
1 cup water
-
1/4 cup butter, softened
-
1/4 cup sugar
-
1 large egg white, room temperature
-
1 teaspoon vanilla extract
-
1-1/4 cups all-purpose flour
-
3/4 teaspoon baking soda
-
1/4 teaspoon salt
-
1/2 teaspoon ground cinnamon
-
1/2 teaspoon ground ginger
-
1/4 teaspoon ground allspice
-
1/8 teaspoon ground nutmeg
-
1/2 cup chopped pecans
-
6 tablespoons brown sugar
-
3/4 cup hot water
-
2/3 cup butter, melted
-
Sweetened whipped cream, optional
Directions
-
1.
Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
-
2.
Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir).
-
3.
Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.
Nutrition Facts
1 serving: 431 calories, 26g fat (14g saturated fat), 56mg cholesterol, 377mg sodium, 48g carbohydrate (32g sugars, 1g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC