Gingerbread Pudding Cake

March 2, 2009 at 3:08 pm Leave a comment

Gingerbread Pudding Cake

As I look at the title of this post, I keep hearing Tweety Bird say “I thought I saw a puddy’cat!”  Moreover, I am not sure “pudding cake” really sums up how incredibly scrumptious this dessert actually is.  The very unusual baking method creates a cake with two very distinctive features – a beautiful cracked surface which recalls the floor of an ancient sea, long since dried up, and a moist bottom layer that gives way to an undercurrent of thick molasses syrup.

Today we received our most recent onslaught of snow (about 14 inches and counting), proving to me that we are not yet finished with winter and I can continue to – ahem – build up my winter coat with decadent desserts and can keep the deep and spicy flavors coming for at least a couple more weeks.  This cake was a prize find of a couple of winters ago.  I love how it recalls the familiar and nostalgic taste of gingerbread, yet also provides the unique and surprising texture of a molten chocolate cake.

Paired with a nice dollop of whipped cream – the rustic version – or possibly a quenelle of vanilla (maybe even coconut?) ice cream – the elegant dinner party version – this cake is a sure-fire crowd pleaser.

Gingerbread Pudding Cake, from Bon Appetit (not sure of the issue – it was a clipping!)

See the height of the water!

See the height of the water!

1 1/4 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
1/4 cup sugar
2 tablespoons beaten eggs
1/2 cup molasses
1/2 cup water
3/4 cup packed light brown sugar
1 1/2 cups hot water
5 tablespoons unsalted butter, melted

Top of the cakePreheat oven to 350 degrees. Butter an 8×8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.

Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all seperate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.

Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don’t worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes. Serve warm with whipped cream and top with extra sauce from the bottom of the pan.

Pudding cake

Advertisements

Entry filed under: Dessert, Recipe. Tags: , , , , .

Winter Blood Orange Salad Day One on a Napa Vacation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Search For Blogs, Submit Blogs, The Ultimate Blog Directory
Food & Drink Blogs - Blog Top Sites

%d bloggers like this: