Spicy and moist, this enduring favorite is made even better with its own comforting
layer of pudding. Don't forget a scoop of vanilla ice cream to take it over the
1 1/4 cups King Arthur Unbleached All-Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup molasses
1/2 cup milk
1 large egg
1/4 cup unsalted butter, at room temperature
1/4 cup granulated
1 cup light brown sugar
4 teaspoons cornstarch
1 1/4 cups hot water
1/4 cup unsalted butter
Preheat the oven to 350 degrees F. Butter an 8-inch square pan, or eight
For the cake: Combine the flour, baking soda, ginger, cinnamon, nutmeg
and salt in a medium bowl. Set aside.
In a small bowl mix the molasses, milk, and egg. Set aside.
In a mixing bowl, cream the butter and sugar together.
Add the flour and
molasses mixtures by turns, beating on low speed, just until blended. Scrape
the sides and bottom of the bowl as needed.
Pour the batter into the prepared pan. If using ramekins, place them on
a parchment-lined baking sheet and portion a heaping 1/4 cup of batter into
For the pudding: Mix the brown sugar and cornstarch together.
Heat the water
and butter together just until the butter melts; gradually stir this into the
brown sugar mixture.
Pour the pudding mixture slowly over the patter in the 8-inch pan. If using
ramekins, scoop a scant 1/4 cup of the pudding mixture over each of the filled
ramekins. Place the ramekins on a parchment-lined baking sheet.
Bake for 25 to 28 minutes for either size, or until a wooden pick inserted
in the center of the cake on top comes out clean.
Remove from the oven and serve warm.
Reprinted with permission from