Ginger Lemon Pudding Cake Recipe
Ingredients
| All purpose flour | 1 1/3 Cup (16 tbs) | |
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| 1/4 cup light molasses | ||
| Cooking oil | 1/4 Cup (16 tbs) | |
| Nuts | 1/3 Cup (16 tbs), chopped | |
| Water | 1 1/2 Cup (16 tbs) | |
| 1/2 of a 6-ounce can frozen lemonade concentrate, thawed (6 tablespoons) | ||
| Vanilla ice cream | ||
Directions
Stir together flour, 1/2 cup brown sugar, baking powder, cinnamon, salt, and ginger.
Combine the 1/2 cup water, molasses, and oil.
Stir into dry ingredients till nearly smooth; fold in nuts.
Turn into an ungreased 8x8x2-inch baking dish.
Bring 1 1/2 cups water to boiling; stir in 1/2 cup brown sugar and lemonade concentrate.
Pour carefully over batter in baking dish.
Bake, uncovered, at 350° till done, 40 to 45 minutes.
Combine the 1/2 cup water, molasses, and oil.
Stir into dry ingredients till nearly smooth; fold in nuts.
Turn into an ungreased 8x8x2-inch baking dish.
Bring 1 1/2 cups water to boiling; stir in 1/2 cup brown sugar and lemonade concentrate.
Pour carefully over batter in baking dish.
Bake, uncovered, at 350° till done, 40 to 45 minutes.
Chef
