Gingerbread Pudding Cake


  • 2-1/2 cups flour
  • 1-1/2 tsp. baking soda
  • 1-1/4 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. allspice
  • 1/4 tsp. nutmeg
  • Ad
  • 1/2 cup butter, softened
  • 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 butter, melted


Preheat oven to 350 degrees F. Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl; set aside. Beat 1/2 cup butter and sugar on medium speed in large bowl until creamy. Add egg, continue beating until well mixed. Reduce speed to low. Continue beating, alternately adding flour mixture with molasses and 1 cup water, beating after each addition only until blended. Pour batter into a 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.

Combine 1-1/2 cups hot water and 1/3 cup butter in medium bowl; carefully pour over top of batter. Bake for 40 to 55 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean. Serve warm with ice cream, if desired.


By Connie from Cotter, AR


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