Individualgingerbreadpuddingcakelight Recipes

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HOLIDAY GINGERBREAD PUDDING CAKE!



Holiday Gingerbread Pudding Cake! image

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

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 cup molasses
1 cup water
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
1/3 cup butter, melted

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.

GINGERBREAD PUDDING CAKE



Gingerbread Pudding Cake image

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

1 1/4 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
1/4 cup sugar
2 tablespoons beaten eggs
1/2 cup molasses
1/2 cup water
3/4 cup packed light brown sugar
1 1/2 cups hot water
5 tablespoons unsalted butter, melted

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.

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