You may also like
Categories:
butter sugar egg vanilla molasses water flour baking soda ground cinnamon ground ginger salt ground allspice ground nutmeg pecans brown sugar water butter
Viewed: 19 - Published at: 2 years agoIngredients
- 14 cup butter, softened
- 14 cup sugar
- 1 egg white
- 1 teaspoon vanilla extract
- 12 cup molasses
- 1 cup water
- 1 14 cups flour
- 34 teaspoon baking soda
- 12 teaspoon ground cinnamon
- 12 teaspoon ground ginger
- 14 teaspoon salt
- 14 teaspoon ground allspice
- 18 teaspoon ground nutmeg
- 12 cup chopped pecans
- 6 tablespoons brown sugar
- 34 cup hot water
- 23 cup butter, melted
Method
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Beat in egg white and vanilla.
- Combien molasses and water until blended.
- Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition.
- Fold in pecans.
- Pour into a greased 3 quart slow cooker.
- Sprinkle with brown sugar.
- Combine hot water and butter; pour over batter [do not stir].
- Cpver and cook on high for 2 to 2 1/2 hours or until a toothpick inserted near the center of cake comes out clean.
- Turn off heat.
- Let stand for 15 minutes.
- Serve warm.
