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Ginger Pudding Cake
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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
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 cup molasses
1 cup water
3/4 cup firmly packed brown sugar
1-1/2 cups hot water
1/3 cup butter, melted
Preheat oven to 350 degrees. Grease and flour a 13 by 9 inch pan.
Combine the flour, baking soda, ginger, cinnamon, salt, allspice, and nutmeg in a medium bowl.
In a separate large bowl, beat 1/2 cup butter, and sugar on medium speed until creamy, about 2 minutes. Add the egg and continue beating until well blended.
Reduce speed to low and add flour mixture alternately with molasses and water. Beat only till blended after each addition. Pour batter into prepared pan.
Sprinkle top of the batter with 3/4 cup brown sugar. Combine the 1-1/2 cups hot water and the 1/3 cup melted butter. Pour this carefully over the batter in the pan.
Bake for 40-45 minutes or until toothpick inserted comes out clean. Serve warm with whipped cream
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