GINGERBREAD PUDDING CAKE
CATEGORIES
INGREDIENTS
  • 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 ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine
  • 1/2 cup sugar
  • 1 egg
  • 1 cup molasses
  • 1 cup water
  • 3/4 cup brown sugar, firmly packed
  • 1 1/2 cups hot water
  • 1/3 cup melted butter or margarine
  • Ice cream, whipped cream or topping
DIRECTIONS
  1. Heat oven to 350 degrees. Combine flour, baking soda, ginger, cinnamon, allspice, nutmeg and salt in a medium bowl. Set aside. Combine 1/2 cup margarine and sugar in a large mixing bowl with electric mixer. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Reduce speed to low. Gradually add flour mixture alternately with molasses and 1 cup water, combined. Beat well after each addition, ending with flour. Pour batter into a 13x9-inch ungreased baking pan. Sprinkle evenly with brown sugar. Combine 1/2 cups hot water and 1/3 cup melted margarine in medium bowl or glass measuring cup. Pour over top of batter. Do not stir. Bake 40 to 55 minutes or until gingerbread is cracked on top and a toothpick inserted in center comes our clean. Serve warm with ice cream or other suggested toppings