GINGERBREAD PUDDING CAKE
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
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- 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., Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir). , 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 : Calories 431 calories, Fat 26g fat (14g saturated fat), Cholesterol 56mg cholesterol, Sodium 377mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
GINGERBREAD PUDDING CAKE
From Bon Appetite, this pudding and cake hybrid oozes and intense, sticky syrup that is great with a big dollop of whipped cream. Fantastic for the holidays!
Provided by MacChef
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
- Using an 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 a 1 cup glass measuring cup.
- Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all seperate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.
- Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don't worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes. Serve warm with whipped cream.
HOLIDAY GINGERBREAD PUDDING CAKE!
This is one of the best recipes I have!! I can't wait to make it for Christmas! It is such a cozy, special cake!
Provided by OceanIvy
Categories Dessert
Time 1h5m
Yield 1 pudding cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl.
- Set mixture aside.
- Beat 1/2 cup butter and sugar on medium speed in large mixing bowl until creamy (1-2 minutes).
- Add egg; continue beating until well mixed.
- Reduce the speed to low, continue beating, alternately adding flour mixture with molasses and 1 cup water.
- Beating after each addition only until blended.
- Pour the batter into 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.
- Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl.
- Carefully, pour over top of batter.
- Bake 40-55 minutes or until gingerbread is cracked on top and toothpick in center comes out clean.
- Serve warm, with ice cream if desired.
CROCK POT GINGERBREAD PUDDING CAKE
An easy comfort-food dessert using the crock pot. It makes a nice spicy cake topping over a flavourful sauce. Smells wonderful as it cooks.
Provided by Granny T
Categories Dessert
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In large mixing bowl, cream butter and sugar until light and fluffy.
- Beat in egg white and vanilla.
- Combine molasses and water until blended.
- Combine the flour, baking soda and spices.
- Add dry mixture to creamed mixture, alternately with molasses mixture, beating well after each addition.
- Fold in nuts.
- Pour into a greased 3 quart slow cooker.
- Sprinkle with brown sugar.
- Combine hot water and melted butter and pour over the batter but do not stir.
- Cover and cook on high for 2 - 21/2 hours or until a toothpick inserted near the centre of cake comes out clean.
- Turn off heat and let stand for 15 minutes. Serve warm.
Nutrition Facts : Calories 541.5, Fat 29.9, SaturatedFat 15.2, Cholesterol 61, Sodium 445.6, Carbohydrate 66.5, Fiber 1.7, Sugar 40, Protein 4.4
CROCK POT GINGERBREAD PUDDING CAKE
This is a cake-on-top, pudding-on-bottom dessert that would be perfect for the upcoming holiday season. It's best served warm, so making it in the crockpot frees the oven for the main attraction. It's awfully good with a scoop of vanilla ice cream added..... Recipe from BH&G. Standing time of 45 minutes is not figured into the timing.
Provided by Lorraine of AZ
Categories Low Protein
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Lightly coat the inside of a 3-1/2 or 4-quart slow cooker with cooking spray; set aside. In a medium bowl stir together the gingerbread mix and milk until moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
- In a medium saucepan combine water, brown sugar, and butter; bring to boiling. Carefully pour sugar mixture over batter in cooker.
- Cover and cook on HIGH heat for 2 hours (center may appear moist but will set up as it stands). Turn off cooker, or, if possible, remove liner from cooker. Let stand, uncovered,for 45 minutes before serving.
- To serve: spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 493.5, Fat 25, SaturatedFat 13.1, Cholesterol 47.9, Sodium 480.7, Carbohydrate 66.6, Fiber 1.2, Sugar 49.4, Protein 3.2
GINGERBREAD CAKE
"This dark moist cake combines the old-fashioned flavors of ginger and molasses," says Ila Alderman of Galax, Virginia. "The recipe was passed down to me from a dear aunt."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped topping.
Nutrition Facts : Calories 241 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 150mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
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