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Irresistibly Moist Gingerbread Pudding Cake for Holiday Cheer Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 67 reviews
  • Author: Angela
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour Batter into Pan: Pour the prepared batter evenly into the greased baking dish, spreading it smoothly with a spatula to ensure even cooking.
  7. 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.
  8. 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.
  9. 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.

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Find it online: https://tastydailyeats.com/irresistibly-moist-gingerbread-pudding-cake-for-holiday-cheer-recipe/