Gingerbread Pudding Cake
Super-moist cake gets all spiced up in this scrumptious slow-cooked dessert. If you want it a little sweeter, drizzle it with pure maple syrup.
- 1/2 Cup Molasses
- 1 Cup Water
- 1/4 Cup Butter
- 1/4 Cup Sugar or Pure Unfiltered Local Honey
- 1 Egg White
- 1 tsp Pure Vanilla Extract
- 1-1/4 Cups Flour or Tapioca Flour
- 3/4 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Allspice
- 1/8 tsp Ground Nutmeg
- 1/2 Cup Chopped Pecans
- 6 Tbsp Brown or Coconut Sugar
- 3/4 Cup Hot Water
- 2/3 Cup Butter
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.
Pour into a greased slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir).
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.