Gingerbread Pudding Cake | PCC Natural Markets

Gingerbread Pudding Cake

Serves: 12

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This deliciously spicy cake gets its moist, crumbly texture from organic blackstrap molasses and hot apple cider, which is carefully poured over the batter before baking. Serve warm topped with whipped cream or side with a scoop of vanilla ice cream.



Preheat oven to 350°F. Combine flour, baking soda, ginger, cinnamon, salt, cloves and nutmeg in a bowl; set aside.

Beat 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 until blended. Pour batter into a 13- by 9-inch baking pan; sprinkle with 3/4 cup brown sugar.

Combine 1 1/2 cups hot cider and 1/3 cup melted butter and carefully pour over the top of batter. Bake for 45 to 50 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean.

More about: cakes, desserts, ginger, molasses


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