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FEATURED RECIPE

Gingerbread Pudding Cake
Yield: 12 servings
Baking time: 40 minutes

Ingredients:

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

Method:
Heat oven to 350 degrees F.

• In medium bowl combine flour, baking soda, ginger, cinnamon, salt & nutmeg: set  aside.

• In electric mixer bowl beat 1/2 cup butter & sugar on medium speed until creamy.
  Add egg, continue beating until well mixed. Reduce speed to low. Beat, alternately adding flour mixture with molasses & 1 cup water and beating after each addition; just until blended.

• Pour batter into 13" x 9" pan: sprinkle with 3/4 cup brown sugar.

• In medium bowl combine 1-1/2 cups hot water and 1/3 cup melted butter: carefully pour on top of batter.

• Bake 40 - 45 minutes, until cracked on top.

• Serve warm, spooning some of the liquid from the pan over the cake, and top with vanilla ice cream or freshly whipped cream.

 
 

The Corner House Inn
"Where everything you touch turns delicious."