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Christmas Gingerbread Pudding Cake



  • 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


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


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