Gingerbread Pudding Cake: A Deliciously Spiced Dessert Recipe

Gingerbread Pudding Cake is a delightful dessert that brings warmth and comfort to any gathering. As the holiday season approaches, the aroma of ginger, cinnamon, and molasses wafting through the kitchen evokes cherished memories of family traditions and festive celebrations. This cake is not just a treat; it’s a slice of history, rooted in the rich culinary heritage of gingerbread that dates back centuries. People adore Gingerbread Pudding Cake for its unique combination of a moist, spiced cake and a luscious pudding-like texture that creates a delightful contrast in every bite. It’s the perfect dessert for those chilly evenings when you want something sweet yet comforting, and it’s incredibly easy to prepare, making it a favorite among both novice and seasoned bakers. Join me as we explore this scrumptious recipe that is sure to become a staple in your home!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 large eggs
• 1 cup molasses
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup hot water
• 1 cup chopped pecans or walnuts (optional)
• Whipped cream or vanilla ice cream for serving (optional)

Preparing the Batter

1. First, I preheat my oven to 350°F (175°C). This ensures that the oven is hot enough to bake the cake evenly.
2. Next, I gather all my dry ingredients. In a medium bowl, I whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. This step is crucial as it helps to evenly distribute the leavening agents and spices throughout the flour.
3. In a large mixing bowl, I cream the softened butter and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This usually takes about 3-4 minutes. The air incorporated during this step will help the cake rise.
4. Once the butter and sugar are well combined, I add the eggs one at a time, mixing well after each addition. Then, I pour in the molasses, buttermilk, and vanilla extract, mixing until everything is well combined.
5. Now, I gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. I make sure not to overmix, as this can lead to a dense cake.
6. If I’m using nuts, I fold in the chopped pecans or walnuts at this stage, ensuring they are evenly distributed throughout the batter.

Preparing the Pudding Layer

1. In a separate bowl, I combine 1 cup of brown sugar with 1 cup of hot water. I stir until the sugar is completely dissolved. This mixture will create the pudding layer that forms at the bottom of the cake.
2. Next, I prepare my baking dish. I use a 9×13 inch baking pan, greasing it lightly with butter or non-stick spray to prevent sticking.
3. Now, I pour the batter into the prepared baking dish, spreading it evenly with a spatula. It’s important to make sure the batter is level for even baking.
4. Finally, I carefully pour the hot water and brown sugar mixture over the batter. I do this slowly and gently, allowing it to settle on top without disturbing the batter underneath.

Baking the Cake

1. I place the baking dish in the preheated oven and bake for about 40-45 minutes. I keep an eye on it, as baking times can vary depending on the oven. The cake is done when the top is set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
2. Once baked, I remove the cake from the oven and let it cool in the pan for about 10-15 minutes. This cooling time allows the pudding layer to settle and makes it easier to serve.

Assembling and Serving

1. After the cake has cooled slightly, I use a large spoon to scoop out portions, making sure to get some of the pudding layer along with the cake. The pudding layer will be at the bottom, creating a delightful contrast with the fluffy cake on top.
2. I serve the gingerbread pudding cake warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. The combination of the warm cake and the cold ice cream is simply heavenly!
3. If I have any leftovers (which is rare!), I store them in an airtight container in the refrigerator. The cake can be reheated in

   Conclusion:

   In summary, this Gingerbread Pudding Cake is an absolute must-try for anyone looking to indulge in a warm, comforting dessert that perfectly captures the essence of the holiday season. The combination of rich gingerbread flavors with a luscious pudding-like texture creates a delightful experience that will have your taste buds dancing with joy. Whether you serve it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of caramel sauce, this cake is sure to impress your family and friends. Feel free to get creative with variations! You can add chopped nuts for a delightful crunch, or even incorporate dried fruits like cranberries or raisins for an extra burst of flavor. If you’re feeling adventurous, try swapping out some of the spices or adding a splash of your favorite liqueur to elevate the taste even further. I wholeheartedly encourage you to give this Gingerbread Pudding Cake a try. I promise it will become a cherished recipe in your collection, perfect for holiday gatherings or cozy nights in. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your creation. Let’s spread the joy of baking together! Print
   

   Gingerbread Pudding Cake: A Deliciously Spiced Dessert Recipe

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   • Author: Dottie
   • Total Time: 60 minutes
   • Yield: 12 servings

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   Description

   This delightful Gingerbread Pudding Cake features a moist, spiced cake topped with a luscious pudding layer, making it an ideal dessert for the holiday season. Serve warm with whipped cream or vanilla ice cream for an indulgent treat!

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   Ingredients

   • all-purpose flour
   • ginger
   • cinnamon
   • nutmeg
   • cloves
   • brown sugar
   • granulated sugar
   • eggs
   • milk
   • butter
   • vanilla extract
   • baking powder
   • salt

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   Instructions

   1. Preheat the oven to 350°F (175°C).
   2. In a large mixing bowl, combine the dry ingredients: flour, baking powder, ginger, cinnamon, and salt.
   3. In another bowl, whisk together the wet ingredients: eggs, molasses, and milk.
   4. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
   5. Pour the batter into a greased baking dish.
   6. In a separate bowl, mix together the pudding ingredients: sugar, cocoa powder, and hot water.
   7. Pour the pudding mixture over the cake batter in the baking dish.
   8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
   9. Let the cake cool for a few minutes before serving.
   10. Serve warm with whipped cream or vanilla ice cream.
   11. If needed, reheat in the microwave for a few seconds before serving again.

   Notes

   • This gingerbread pudding cake is perfect for the holiday season or any cozy gathering.
   • Feel free to adjust the spices according to your taste preferences.
   • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

   • Prep Time: 20 minutes
   • Cook Time: 40-45 minutes