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Gingerbread Pudding Cake Recipe

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This recipe for Gingerbread Pudding Cake, by , is from Enrollment Solutions Holiday Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Scheyer


21/2 cups whole-wheat pastry flour
11/2 teaspoons baking soda
11/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon cloves
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1/2 cup granulated sugar
1 egg
1 cup organic blackstrap molasses
1 cup water
1-2 teaspoons vanilla
3/4 cup firmly packed brown sugar
1/1/2 cups hot apple cider or apple juice
1/3 cup butter, melted

Combine flour, baking soda, ginger, cinnamon, salt cloves and nutmeg in a medium bowl set aside.

Beat 1/2 cup butter and sugar in large bowl at medium speed until creamy. Add egg: continue beating until well mixed.

Reduce speed to low. Beat, alternately adding four mixture with molasses and 1 cup water, beating after each addition until blended. Pour batter into a 13x9 inch baking pan; sprinkle with 3/4 brown sugar.

Combine 11/2 cups hot cider and 1/3 cup melted butter and carefully pour over top of batter

Bake for 45-50 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean.

Personal Notes:
Personal Notes:
Cindy's Favorite Recipe because

"Attached is my favorite holiday recipe for Gingerbread Pudding Cake.
We only make in December for the Christmas holiday so that makes it special.
Itís rich and makes the kitchen smell like Christmas!"




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