GINGERBREAD PUDDING CAKE

By stepjo7269

Taste of Home
From: Barbara Cook, Yuma, Arizona

Ingredients

• TOPPING:
• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 egg white
• 1 teaspoon vanilla extract
• 1/2 cup molasses
• 1 cup water
• 1-1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/2 cup chopped pecans
• 6 tablespoons brown sugar
• 3/4 cup hot water
• 2/3 cup butter, melted
• Directions:
• ●In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla.
• ●Combine 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-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir).
• ●Cover 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.

Details

Servings 6

Preparation

Step 1

●Serve warm.