Old-fashioned pudding cake makes a come-back as gingerbread with this holiday cake recipe. The perfect ending for Thanksgiving or Christmas dinner!
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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 Land O Lakes® Butter, softened
1/2 cup sugar
1 large Land O Lakes® Egg
1 cup mild flavor molasses
1 cup water
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
1/3 cup Land O Lakes® Butter, melted
Heat oven to 350°F.
Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in bowl; set aside.
Beat 1/2 cup butter and sugar in another bowl at medium speed until creamy. Add egg; continue beating until well mixed. Beat at low speed, alternately adding flour mixture with molasses and 1 cup water, beating after each addition just until blended. Pour batter into ungreased 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.
Combine 1 1/2 cups hot water and 1/3 cup melted butter in another bowl; carefully pour over top of batter. (Do not stir.) Bake 40-55 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean. Serve warm with ice cream, if desired.
This comfort dessert is perfect when served with Pumpkin Ice Cream. To learn how to make this ice cream, click here Pumpkin Ice Cream.