Gingerbread Pudding Cake Monday, November 26, 2012


1/4 cup butter, softened
1/4 cup sugar
1 egg
1 tsp vanilla extract
1/2 cup molasses
1 cup water
1 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground allspice
1/8 tsp ground nutmeg
1 cup raisins
6 TBSP brown sugar
3/4 cup hot water
2/3 cup butter, melted


Using about ¼ cup of the flour, dredge the raisins and set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine molasses and water. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg. Gradually add the dry ingredients to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in raisins. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir).
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. A little ice cream is not bad with this.


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