8. Gingerbread Pudding Cake
This Gingerbread Pudding Cake delivers all the warm, spiced comfort of your favorite holiday cookies baked into a delightfully unique dessert. Imagine a deeply flavorful cake spiced with molasses, ginger, and cloves, which magically transforms as it bakes into a tender cake layer topped with a rich, creamy pudding sauce. The texture contrast between the soft cake and the luscious topping makes every spoonful utterly satisfying, and a dusting of powdered sugar makes for an elegant finish. This medium-difficulty bake is well worth the effort for a truly show-stopping centerpiece.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar
- 1 1/2 cups boiling water
Directions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg; set aside.
In a large bowl, whisk together the melted butter, brown sugar, molasses, milk, egg, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined; do not overmix.
Spread the batter evenly into the prepared baking dish.
Sprinkle the brown sugar for the pudding layer evenly over the top of the batter.
Carefully pour the boiling water over the brown sugar; do not stir.
Bake for 35-40 minutes, or until the top of the cake is set and springs back when touched.
Let the cake cool for 5-10 minutes before serving.
Frequently Asked Questions
How should I store leftover Gingerbread Pudding Cake to keep it fresh?
This Gingerbread Pudding Cake is best stored tightly covered at room temperature for up to 3 days, as refrigeration can sometimes dry out the pudding texture. If you anticipate storing it longer, wrap individual slices securely and freeze for up to one month; thaw overnight before serving.
Can I substitute the molasses in this Gingerbread Pudding Cake recipe?
While molasses is key to the classic flavor, you can substitute it with an equal amount of dark corn syrup mixed with a teaspoon of extra ground ginger for a similar depth. However, for the best authentic taste, we highly recommend sticking to the specified molasses.
What is the best way to check if my Gingerbread Pudding Cake is fully cooked after 40 minutes?
Since this is a pudding cake, the center will remain moist, but you can check doneness by inserting a toothpick into the edge of the 8x8-inch dish; it should come out mostly clean. If the center is still very wet after 40 minutes at 350°F (175°C), bake for an additional 5-7 minutes.
