Gingerbread Pudding Cake
Old-fashioned pudding cake makes a come-back as gingerbread.
Prep: 30 min - Bake: 40 min
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 salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup LAND O LAKES® Butter, softened*
1/2 cup sugar
1 cup molasses
1 cup water
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
1/3 cup LAND O LAKES® Butter, melted
Heat oven to 350°F.
Combine flour, baking soda, ginger, cinnamon, salt, allspice
and nutmeg in medium bowl; set aside.
Beat 1/2 cup butter and sugar in large bowl at medium speed
until creamy. Add egg; continue beating until well mixed.
Reduce speed to low. Beat, alternately adding flour mixture
with molasses and 1 cup water, beating after each addition
only until blended. Pour batter into 13x9-inch baking pan;
sprinkle with 3/4 cup brown sugar.
Combine 1 1/2 cups hot water and 1/3 cup melted 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.
*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil
right from the refrigerator.
Makes 12 servings
Nutritional Info Per 1 Serving (without ice cream):
Calories 360, Fat 14 g, Cholesterol 50 mg, Sodium 380 mg,
Carbohydrates 58 g, Dietary Fiber 1 g, Protein 3 g
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Land O'Lakes.