Ingredients for Gingerbread Pudding Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter + ¼ cup (½ stick) unsalted butter, melted
- 1 cup packed light brown sugar + ¼ cup packed light brown sugar
- 1 large egg
- ½ cup molasses
- 1 cup water + 1 ½ cups boiling water
- Brown Sugar
- Hot Water
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How to Make Gingerbread Pudding Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter and 1 cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup molasses and 1 cup water, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan.
- Sprinkle evenly with ¼ cup packed light brown sugar.
- In a small bowl, whisk together ¼ cup (½ stick) melted unsalted butter and 1 ½ cups boiling water.
- Carefully pour the butter-water mixture evenly over the batter in the pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool completely before serving. Serve warm with whipped cream or vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
160g
Fat
49g
Carbs
23g
