Gingerbread Pudding Cake

Name: Gingerbread Pudding Cake
Ingredients: 14 cup butter, softened; 14 cup sugar; 1 egg white; 1 teaspoon vanilla extract; 12 cup molasses; 1 cup water; 1 14 cups flour; 34 teaspoon baking soda; 12 teaspoon ground cinnamon; 12 teaspoon ground ginger; 14 teaspoon salt; 14 teaspoon ground allspice; 18 teaspoon ground nutmeg; 12 cup chopped pecans; 6 tablespoons brown sugar; 34 cup hot water; 23 cup butter, melted

17 ingredients

12 steps

Ingredients

14 cup butter, softened
14 cup sugar
1 egg white
1 teaspoon vanilla extract
12 cup molasses
1 cup water
1 14 cups flour
34 teaspoon baking soda
12 teaspoon ground cinnamon
12 teaspoon ground ginger
14 teaspoon salt
14 teaspoon ground allspice
18 teaspoon ground nutmeg
12 cup chopped pecans
6 tablespoons brown sugar
34 cup hot water
23 cup butter, melted

Directions

1

In a large mixing bowl, cream butter and sugar until light and fluffy.
2

Beat in egg white and vanilla.
3

Combien molasses and water until blended.
4

Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition.
5

Fold in pecans.
6

Pour into a greased 3 quart slow cooker.
7

Sprinkle with brown sugar.
8

Combine hot water and butter; pour over batter [do not stir].
9

Cpver and cook on high for 2 to 2 1/2 hours or until a toothpick inserted near the center of cake comes out clean.
10

Turn off heat.
11

Let stand for 15 minutes.
12

Serve warm.