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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."
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MEMBER
The Squam Lakes Area Chamber of
Commerce, The Laconia /
Weirs Beach Area Chamber of Commerce,
The Meredith Area Chamber of Commerce,
The Lakes Region Association,
The NH Lodging & Restaurant Association |
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Copyright
©2005 The Corner House Inn -
Restaurant & Pub.
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