Gingerbread Pudding Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a baking dish.
• STEP 2.In a mixing bowl, whisk together the flour, ginger, cinnamon, cloves, baking powder, and salt.
• STEP 3.In a separate bowl, cream together the butter and sugar. Add the egg and molasses, and mix well.
• STEP 4.Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• STEP 5.Spread the brown sugar evenly in the bottom of the greased baking dish. Pour the cake batter over the brown sugar.
• STEP 6.In a saucepan, heat the water and butter until the butter is melted. Pour the hot mixture over the cake batter.
• STEP 7.Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 8.Serve the gingerbread pudding cake warm with vanilla ice cream or whipped cream.

Cooking Tips

• Make sure to grease the baking dish well to prevent sticking.
• You can add a sprinkle of cinnamon or powdered sugar on top of the cake for decoration.
• Leftover cake can be stored in an airtight container at room temperature for up to 3 days.

Storage and Serving

• Serve the gingerbread pudding cake warm with vanilla ice cream or whipped cream.
• Leftover cake can be stored in an airtight container at room temperature for up to 3 days.