There is nothing quite like a warm slice of comfort to brighten the cold holiday season, and this Irresistibly Moist Gingerbread Pudding Cake for Holiday Cheer Recipe hits every note perfectly. It’s that magical blend of spicy ginger and aromatic cinnamon folded into a velvety, moist cake that truly feels like a hug on a plate. What makes this gingerbread pudding cake utterly enchanting is its moist texture that lingers just long enough to have you reaching for another bite, making it a festive must-have that’s destined to be a crowd favorite year after year.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is a delightful first step because each one plays a starring role in building the rich flavor and luscious texture of this cake. From fragrant spices to the deep, luscious molasses, these simple essentials come together like an orchestra creating a festive symphony of tastes and aromas.
- 1.5 cups all-purpose flour: forms the cake’s base; use whole wheat for a healthier twist.
- 1 teaspoon baking soda: helps the cake rise, giving it a fluffy texture.
- 2 teaspoons ground ginger: infuses a warm, spicy flavor that’s essential for gingerbread.
- 1 teaspoon ground cinnamon: adds that cozy, aromatic sweetness to the cake.
- 0.5 teaspoon ground nutmeg: a gentle spice that enhances the cake’s warmth.
- 0.5 teaspoon salt: balances the sweetness and brings out the flavors.
- 0.5 cups unsalted butter: softened, contributes to a rich and moist cake.
- 1 cup granulated sugar: sweetens the cake perfectly; brown sugar can add moisture and flavor.
- 1 large egg: binds the ingredients together and adds richness.
- 1 cup molasses: gives a deep flavor and classic gingerbread color.
- 1 cup hot water: helps to combine the ingredients smoothly and keeps the cake moist.
- 1 teaspoon vanilla extract: compliments the spices with its sweet, aromatic notes.
How to Make Irresistibly Moist Gingerbread Pudding Cake for Holiday Cheer Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) to ensure it’s hot and ready to create that perfect bake. Grease and flour a 9×13-inch baking dish to prevent sticking, which helps your gingerbread pudding cake come out looking as delightful as it tastes.
Step 2: Sift the Dry Ingredients
In a large bowl, sift together the flour, baking soda, ground ginger, cinnamon, nutmeg, and salt. Sifting makes sure your spices and leavening agents are evenly distributed, ensuring every bite is full of balanced flavor and a uniform rise.
Step 3: Cream Butter and Sugar
In another bowl, cream the softened butter and granulated sugar until the mixture becomes light and fluffy—usually about 4 to 5 minutes. This step is key for incorporating air, helping to give the pudding cake its irresistible softness.
Step 4: Incorporate Egg and Molasses
Beat in the egg thoroughly, then add the molasses, mixing until the batter is smooth and glossy. Molasses is the heart and soul of the gingerbread flavor, lending that rich color and deep, sumptuous sweetness everyone loves.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the hot water. Stir just until smooth—this keeps the texture tender and moist without overworking the batter.
Step 6: Pour Batter and Bake
Pour your smooth batter evenly into the prepared pan, spreading it out to the edges. Pop it into the oven and bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean, signaling perfect doneness.
Step 7: Cool and Get Ready to Enjoy
Allow your gingerbread pudding cake to cool in the pan for 10 to 15 minutes. Cooling slightly helps it set and makes it easier to slice, but it’s equally wonderful enjoyed warm, fresh from the oven.
How to Serve Irresistibly Moist Gingerbread Pudding Cake for Holiday Cheer Recipe
Garnishes
Top off your slices with a dreamy dollop of whipped cream or a scoop of vanilla ice cream to add a creamy contrast to the spice-rich cake. A sprinkle of powdered sugar or a few toasted pecans can also add a festive flair and a lovely crunch.
Side Dishes
Serve alongside a hot cup of spiced chai tea or freshly brewed coffee to enhance the warming spices. Fresh citrus fruit or a tangy cranberry compote can offer bright, complementary flavors that lift the whole experience.
Creative Ways to Present
For a holiday party, serve your Irresistibly Moist Gingerbread Pudding Cake for Holiday Cheer Recipe in individual ramekins with a drizzle of caramel sauce or a dusting of cinnamon sugar on top. Layer cubes of the cake with whipped cream and berry compote for an easy trifle that looks stunning.
Make Ahead and Storage
Storing Leftovers
Store any leftover gingerbread pudding cake in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Keeping it covered maintains that wonderful moistness and rich flavor.
Freezing
You can freeze portions of the cake by wrapping them tightly in plastic wrap and then foil to prevent freezer burn. Frozen gingerbread pudding cake stays delicious for up to three months and thaws beautifully without losing moisture.
Reheating
Warm up slices gently in the microwave for about 20 seconds or in a low oven at 300°F (150°C) for 10 minutes to bring back that fresh-baked sensation. Add a little whipped cream or ice cream after reheating for an effortless treat.
FAQs
Can I substitute the molasses in this recipe?
Molasses is essential for that rich gingerbread flavor and deep color in the Irresistibly Moist Gingerbread Pudding Cake for Holiday Cheer Recipe, so substituting will change the taste significantly. If you must, try a mix of honey and dark brown sugar, but expect a milder flavor.
Is this cake gluten-free or can it be made gluten-free?
This recipe calls for all-purpose flour, which contains gluten. For a gluten-free version, substitute with a 1-to-1 gluten-free baking flour blend and ensure that the baking powder and other ingredients are gluten-free.
How do I know when the cake is done?
A toothpick inserted into the center of the cake should come out clean or with just a few moist crumbs. The cake will also pull away slightly from the edges of the pan. These are your reliable signs that the cake is perfectly baked.
Can I make this gingerbread cake vegan?
To make the Irresistibly Moist Gingerbread Pudding Cake for Holiday Cheer Recipe vegan, substitute butter with vegan margarine or coconut oil, replace the egg with a flax egg or applesauce, and make sure your sugar and molasses are vegan-friendly.
What is the best way to serve the cake warm?
The cake tastes heavenly warm, fresh from the oven or reheated slightly. Serve with a scoop of vanilla ice cream or whipped cream on top to balance the spices and add an indulgent creaminess that everyone will love.
Final Thoughts
This Irresistibly Moist Gingerbread Pudding Cake for Holiday Cheer Recipe is one of those heartwarming desserts that feel like a cozy holiday tradition in every bite. It’s simple enough to whip up anytime you want a festive pick-me-up but special enough to impress family and friends. Trust me, once you make it, this moist, fragrant cake will become your go-to sweet treat for any occasion that calls for a little holiday cheer.
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Irresistibly Moist Gingerbread Pudding Cake for Holiday Cheer Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This irresistibly moist Gingerbread Pudding Cake is perfect for spreading holiday cheer with its warm spices and rich molasses flavor. The cake combines traditional gingerbread spices with a tender, pudding-like texture, making it an ideal dessert for festive gatherings. Serve it warm or at room temperature, topped with whipped cream or ice cream for an extra special treat.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup molasses
- 1 cup hot water
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish thoroughly to ensure the cake does not stick.
- Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer or by hand until the mixture becomes light and fluffy, which should take about 4 to 5 minutes.
- Add Egg and Molasses: Beat in the large egg to the butter-sugar mixture, then add the molasses. Mix thoroughly until all ingredients are fully combined, creating a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture, alternating with the hot water, stirring continuously until the batter is smooth and uniform without lumps.
- Pour Batter into Pan: Pour the prepared batter evenly into the greased baking dish, spreading it smoothly with a spatula to ensure even cooking.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan for 10 to 15 minutes. This lets the pudding texture set properly.
- Serve: Serve the gingerbread pudding cake warm or at room temperature. For an indulgent touch, top with whipped cream or a scoop of ice cream before serving.
Notes
- You can substitute whole wheat flour for all-purpose flour to add a healthier twist and a nuttier flavor.
- For deeper flavor and moisture, try using brown sugar instead of granulated sugar.
- Molasses is key for authentic gingerbread flavor; using unsulphured molasses is recommended for better taste.
- Make sure the butter is softened at room temperature to cream properly with sugar.
- Check the cake towards the end of baking time to avoid overbaking and drying out the pudding texture.
- Leftovers can be stored covered at room temperature for 2 days or refrigerated for up to 5 days; reheat slightly before serving.
