Gingerbread Pudding Cake

By davidv

Save the gingerbread houses and gingerbread men for the kids…this gingerbread pudding cake is just for you. Sharing is optional!

Tip: Looking to stay healthy this holiday? Try lightening your cake batter! The bold spices in gingerbread can easily mask the flavor of whole wheat flour. And, the rich flavor of molasses makes it easier to cut back on butter…try using canola oil in its place!

Ingredients

• 3 cups flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 1-1/2 tsp ginger
• 1/4 tsp ground cloves
• 1/2 tsp coarsely ground black pepper
• 2/3 cup butter
• 1 cup light brown sugar
• 1 egg
• 1/2 cup molasses
• 1/2 cup pure maple syrup
• 1 cup buttermilk
• 1 (12-oz) can evaporated milk
• 1 (14-oz) can sweetened condensed milk
• 1/2 cup milk
• Zest of 1 lemon
• Whipped cream, for serving

Details

Adapted from qvc.co

Preparation

Step 1

Preheat the oven to 350°F. Spray an 11" x 7" baking pan with cooking spray.

Combine the flour, salt, baking soda, cinnamon, ginger, cloves, and black pepper in a medium-sized bowl. Fit a stand mixer with a paddle attachment and cream the butter and brown sugar together. Mix in the egg, molasses, and maple syrup. Alternately mix in the buttermilk with the prepared flour mixture. Pour the mixture into the prepared pan and bake on the middle rack of the oven for 1 hour, or until a toothpick inserted in the middle comes out clean.

While the cake is baking, mix together the evaporated milk, sweetened condensed milk, milk, and lemon zest in a medium-size saucepan. On medium heat, stirring often, bring the mixture to a simmer. Remove the pan from the heat and set aside.

When the cake has finished baking, let it cool for 15 minutes. When cool, run a knife around the edge, and, using a fork, poke holes all over the cake, about 1" apart. Pour the milk mixture over the cake, and let the cake come to room temperature. Refrigerate for at least 3 hours overnight. Serve with whipped cream.