Gingerbread Pudding Cake

Name: Gingerbread Pudding Cake
Ingredients: 1/2 cup molasses; 1 cup water; 1/4 cup butter, softened; 1/4 cup sugar; 1 large egg white; 1 teaspoon vanilla extract; 1-1/4 cups all-purpose flour; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 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; Sweetened whipped cream, optional

18 ingredients

3 steps

Ingredients

1/2 cup molasses
1 cup water
1/4 cup butter, softened
1/4 cup sugar
1 large egg white
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
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
Sweetened whipped cream, optional

Directions

1

Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; 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. Mix hot water and melted butter; pour over batter (do not stir).
3

Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.