Gingerbread Pudding Cake
Gingerbread Pudding Cake
Gingerbread pudding cake is a delightful dessert that perfectly encapsulates the flavor and warmth of the holiday season. This recipe combines the rich spices of gingerbread with a warm, pudding-like layer that forms during baking. The result is a cozy, comforting cake that is equally at home on a festive table or as an everyday treat.
Why make this recipe
This gingerbread pudding cake is worth making for several reasons. Firstly, its combination of spices creates a wonderfully aromatic experience that fills your kitchen with the scent of cinnamon, ginger, and nutmeg. Secondly, it is a simple dish that doesn’t require complex techniques, making it accessible for bakers of all skill levels. Finally, this cake is served warm, offering a comforting dessert perfect for the colder months. Whether you are hosting a holiday gathering or simply looking to enjoy some quality baking time, this recipe will not disappoint.
How to make Gingerbread Pudding Cake
Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/2 cup milk (room temperature)
- 1/2 cup molasses
- 1 large egg
- 4 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon cornstarch
- 3/4 cup hot water
- 3 tablespoons unsalted butter
Directions
- Preheat the oven to 350 degrees F. Butter an 8" or 9" square pan.
- 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 granulated sugar together. Add the flour and molasses mixtures alternately, 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 each one.
- 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 batter in the 8" pan. If using ramekins, scoop a scant 1/4 cup of the pudding mixture over each of the filled ramekins.
- Bake for 38-42 minutes for either size, or until a toothpick inserted in the center of the cake on top comes out clean (do not poke all the way to the bottom). Remove from the oven and serve warm.
How to serve Gingerbread Pudding Cake
Gingerbread pudding cake is best served warm, allowing the pudding layer to remain gooey and rich. You can serve it plain or with a dollop of whipped cream or vanilla ice cream for added indulgence. A drizzle of caramel or a sprinkle of powdered sugar can also enhance the presentation and flavor.
How to store Gingerbread Pudding Cake
If you have any leftovers, store the gingerbread pudding cake in an airtight container in the refrigerator. It will last for up to three days. When you’re ready to enjoy it again, gently reheat individual portions in the microwave or in the oven until warmed through.
Tips to make Gingerbread Pudding Cake
- Use fresh spices: The flavor of your cake will greatly benefit from using fresh spices. Check your spice containers to ensure they are not expired.
- Serve with toppings: Experiment with various toppings such as whipped cream, ice cream, or a tangy yogurt for a delightful contrast.
- Test for doneness: Keep an eye on the cake while it’s baking. Start checking for doneness a few minutes before the timer goes off to avoid over-baking.
Variation
For a twist on the classic gingerbread flavor, try adding chopped nuts or dried fruits such as raisins or cranberries to the batter. You can also experiment with different spices—adding cardamom or allspice can create a unique flavor profile.
FAQs
1. Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend, and it should work just fine.
2. Can I use a different type of sweetener instead of molasses?
While molasses gives a characteristic flavor to gingerbread, you can substitute it with honey or maple syrup. Keep in mind this will alter the taste slightly.
3. How can I make this cake ahead of time?
You can prepare the batter and store it in the fridge for up to 24 hours before baking. Just be sure to let it come to room temperature before pouring the pudding mixture over it and baking.
Gingerbread Pudding Cake
Ingredients
For the cake
- 1.5 cups all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon kosher salt
- 0.5 cups milk (room temperature)
- 0.5 cups molasses
- 1 large egg
- 4 tablespoons unsalted butter softened
- 0.33 cups granulated sugar
- 0.5 cups light brown sugar
- 1 tablespoon cornstarch
- 0.75 cups hot water
- 3 tablespoons unsalted butter melted
Instructions
Preparation
- Preheat the oven to 350 degrees F. Butter an 8" or 9" square pan.
- 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 granulated sugar together. Add the flour and molasses mixtures alternately, 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 each one.
For the pudding
- Mix the brown sugar and cornstarch together.
- Heat the water and melted butter together just until the butter melts; gradually stir this into the brown sugar mixture.
- Pour the pudding mixture slowly over the batter in the 8" pan. If using ramekins, scoop a scant 1/4 cup of the pudding mixture over each of the filled ramekins.
Baking
- Bake for 38-42 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and serve warm.
