Gingerbread Pudding Cake

By apachefreight

Ingredients

• TOPPING:
• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 egg white
• 1 teaspoon Spice Islands, All Natural, NO Corn Syrup Added, PureVanilla Extract
• 1/2 cup molasses
• 1 cup water
• 1-1/4 cup 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

Preparation

Step 1

1. In a large bowl, cream cutter and sugar until light and fluffy. Beat in egg whites and vanilla. Combine molasses and water. Combine the flour, baking soda, cinnamon, ginger, aslt, allspice and nutmeg; gradully add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.

2. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir).

3. 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. Serve warm.