Gingerbread Pudding Cake Recipe


Main Ingredient


 Butter1⁄4 Cup (4 tbs), softened
 Sugar1⁄4 Cup (4 tbs)
 Egg white1
 Vanilla extract1 Teaspoon
 Molasses1⁄2 Cup (8 tbs)
 Water1 Cup (16 tbs)
 All purpose flour1 1⁄4 Cup (20 tbs)
 Baking soda3⁄4 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Ground allspice1⁄4 Teaspoon
 Ground nutmeg1⁄8 Teaspoon
 Pecans1⁄2 Cup (8 tbs), chopped
 Brown sugar6 Tablespoon
 Hot water3⁄4 Cup (12 tbs)
 Butter2⁄3 Cup (10.67 tbs), melted


In a large mixing bowl, cream the butter and sugar until light and fluffy.
Beat in egg white and vanilla.
Combine molasses and water until blended.
Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition.
Fold in the pecans.
Pour batter into a greased 3-qt.slow cooker.
Sprinkle with brown sugar.
Combine the hot water and butter; pour over the batter (do not stir).
Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean.
Turn off the heat.
Let stand for 15 minutes.