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Nutrition Facts
Serving Size 1 pudding cake 1762g Recipe makes 1 pudding cake)
Calories 4572
Calories from Fat 1460		(31%)
Amount Per Serving		%DV
	Total Fat 162.2g	249%
	Saturated Fat 99.5g	497%
	Monounsaturated Fat 42.1g
	Polyunsaturated Fat 8.0g
	Trans Fat 0.0g
Cholesterol 618mg		206%
Sodium 4419mg		184%
Potassium 6007mg		171%
Total Carbohydrate 755.8g		251%
	Dietary Fiber 10.3g	41%
	Sugars 447.3g
Protein 40.6g		81%
how is this calculated?

Holiday Gingerbread Pudding Cake!

Recipe #35136 | 1¼ hours | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Ocean~Ivy
Jul 27, 2002

This is one of the best recipes I have!! I can't wait to make it for Christmas! It is such a cozy, special cake!

1 pudding cake (change servings and units)

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 cup molasses
1 cup water
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
1/3 cup butter, melted

Directions

1
Preheat oven to 350°.
2
Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl.
3
Set mixture aside.
4
Beat 1/2 cup butter and sugar on medium speed in large mixing bowl until creamy (1-2 minutes).
5
Add egg; continue beating until well mixed.
6
Reduce the speed to low, continue beating, alternately adding flour mixture with molasses and 1 cup water.
7
Beating after each addition only until blended.
8
Pour the batter into 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.
9
Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl.
10
Carefully, pour over top of batter.
11
Bake 40-55 minutes or until gingerbread is cracked on top and toothpick in center comes out clean.
12
Serve warm, with ice cream if desired.

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Featured Reviews for This Recipe

From: Chef #1355742

On Aug 18, 2009

I can only guess that in New Zealand Molasses is very different to where this recipe originated from. This was the most horrible disgusting cake I have ever tried to make. The oven and house just stunk of molasses, and, needless to say, that is all I could taste when I risked testing a crumb of this. Did not even bother giving it to my husband for his fishing burley, it went straight into the bin - what a waste of time and ingredients! But, as the other reviews are so good, there must be something wrong with what I have done. I might possibly try again with Golen Syrup or treacle instead of molasses - unless some-one else has a better idea?

0 people found this review helpful

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From: Chef #367361

On Dec 10, 2006

Great recipe especially for the holidays !I got it from the "Landolakes"recipe site a year back !

0 people found this review helpful

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From: Harley Seashell Princess

On Mar 8, 2004

I have tried this cake, for I was just getting ready to submit this very recipe! It is truly decadent in all it's spicy-moist and syrup-y glory. Delicious with lemon or caramel sauce.

4 people found this review helpful

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From: Dimpi

On Feb 13, 2007

Awesome cake! I made 1/4 of the recipe in a 6" round pan, and it turned out very good. The one change I made was to use earl grey tea infused with orange zest, instead of water in the cake batter. I think it adds to the complexity of flavors already present in the cake from the spices and molasses. I would strongly suggest serving this slightly warm with either spiced whipped cream or ice cream - it takes this cake to another level. Thanks Ocean~Ivy, for posting this wonderful recipe.

3 people found this review helpful

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