You may also like
Categories:
flour ground ginger baking soda ground cinnamon ground nutmeg ground allspice ground cloves salt unsalted butter sugar egg molasses water golden brown sugar unsalted butter cream
Viewed: 26 - Published at: 8 years agoIngredients
- 1 1/4 cups all purpose flour
- 1 tsp ground ginger
- 3/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup unsalted butter, room temp.
- 1/4 cup sugar
- 2 Tbsp beaten egg
- 1/2 cup mild molasses
- 1/2 cup water
- 3/4 cup packed golden brown sugar
- 5 Tbsp unsalted butter, melted
- Whipped cream
Method
- Preheat oven to 350. Butter 8x8x2 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, gloves and salt in a medium bowl. Using electric mixer, beat 1/4 cup of butter and 1/4 cup of sugar in a large bowl until blended. Beat in egg. Stir molasses and 1/2 cup of water in a 1 cup glass measuring cup. Add flour mixture to butter mixture in 3 additions alternately with molasses mixture, beating to blend between additions. Transfer to prepared dish. Sprinkle brown sugar over. Stir 1 1/2 cups of hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter. (There will be lots of liquid on top of cake). Bake until gingerbread is cracked on top and toothpick inserted into center comes out clean, about 45 minutes. Scoop warm pudding cake into shallow bowls. serve with whipped cream.
