Imagine the warm, inviting aroma of spices wafting through your kitchen as you pull a rich, moist Gingerbread Pudding Cake from the oven.
The deep, molasses-brown surface is flecked with specks of cinnamon and ginger, its texture a perfect marriage of soft cake and gooey pudding.
This dessert isn’t just a treat; it’s a comforting hug on a plate, especially when paired with a dollop of creamy vanilla ice cream. For me, this cake became a savior on a chilly Saturday when unexpected guests arrived.
With limited time and ingredients, it was this humble recipe that effortlessly transformed a potentially stressful situation into a memorable gathering filled with warmth and laughter.
Whether it’s a busy weeknight needing a touch of sweetness or a cozy Sunday supper, this cake is your go-to for creating a little magic. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a perfect blend of ginger, cinnamon, and cloves.
- Uses pantry staples like flour, sugar, and molasses for easy preparation.
- Creates a rich, gooey pudding layer for a delightful texture contrast.
- Serves as a comforting dessert, especially when paired with ice cream.
- Offers a quick prep time, making it convenient for busy schedules.
Ingredients
- 1/2 cup butter softened — use high-quality for best texture
- 1/2 cup granulated sugar — guarantees sweetness and structure
- 1/4 cup molasses — adds rich flavor and moisture
- 1 large egg — helps bind ingredients
- 1 1/2 cups all-purpose flour — provides structure
- 1 teaspoon baking powder — aids in rising
- 1 teaspoon ground ginger — key spice for gingerbread flavor
- 1 teaspoon ground cinnamon — adds warmth
- 1/2 teaspoon ground cloves — enhances spice profile
- 1/4 teaspoon salt — balances sweetness
- 1 cup boiling water — essential for pudding layer
- 1/2 cup brown sugar packed — deepens flavor and color
- 2 tablespoons cornstarch — thickens pudding layer
Step-by-Step Method
Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
This process incorporates air into the batter, which will help the cake rise as it bakes. Make certain the butter is at room temperature for easy mixing.
Combine Wet Ingredients
Add the molasses and the egg to the creamed butter and sugar mixture. Beat well until the ingredients are fully incorporated and the mixture is smooth. The molasses adds a rich, deep flavor to the cake, while the egg helps bind the ingredients together.
Whisk Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, ground ginger, cinnamon, ground cloves, and salt. This guarantees that the spices are evenly distributed throughout the batter, giving the cake a consistent flavor. Whisk until the ingredients are well combined.
Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing to prevent the cake from becoming tough. Stir gently until the flour mixture is fully incorporated, resulting in a smooth batter.
Prepare the Baking Dish
Grease a 9×9 inch baking dish to prevent the cake from sticking. Pour the batter into the prepared dish, spreading it evenly. This guarantees that the cake bakes uniformly. Set the dish aside while you prepare the pudding layer.
Create the Pudding Layer
In a saucepan, combine the boiling water, packed brown sugar, and cornstarch. Stir until the sugar and cornstarch are fully dissolved. The hot mixture will create a delicious pudding layer beneath the cake as it bakes. Confirm the mixture is smooth and free of lumps.
Pour and Bake
Carefully pour the hot sugar mixture over the batter in the baking dish. The liquid will seep through the batter during baking, creating a gooey pudding layer. Place the dish in the preheated oven and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Rest and Serve
Allow the cake to rest for 10 minutes after baking. This helps the pudding layer set and makes it easier to serve. Transfer slices to a serving plate, and consider adding a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finish.
Enjoy your warm, spiced gingerbread pudding cake!
Ingredient Swaps
- For a dairy-free option, substitute the butter with a plant-based alternative such as coconut oil or vegan butter.
- Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan variation.
- Use gluten-free all-purpose flour to accommodate a gluten-free diet.
- Substitute molasses with honey or maple syrup if unavailable in your region.
You Must Know
- Preheat Oven: Always preheat your oven to 350°F (175°C) before starting to guarantee even baking throughout the cake.
- Use Fresh Spices: For the best flavor, use fresh ground ginger, cinnamon, and cloves. This will enhance the warm, spicy notes in the cake.
- Fully Dissolve Water Mixture: Ascertain the boiling water, brown sugar, and cornstarch mixture is fully dissolved and hot before pouring over the batter. This helps create a rich pudding layer under the cake.
- Don’t Overmix: When combining dry and wet ingredients, mix until just combined to avoid a dense cake texture.
- Serve Warm: Let the cake rest for 10 minutes after baking and serve warm with vanilla ice cream or whipped cream for an indulgent experience.
Serving Tips
- Serve the cake warm for the best gooey texture and flavor experience.
- Pair with a scoop of vanilla ice cream for a delightful temperature contrast.
- Garnish with a dollop of whipped cream and a sprinkle of cinnamon.
- Add a drizzle of caramel sauce for extra sweetness and richness.
- Serve with a hot cup of chai tea or coffee to complement the spices.
Storage & Make-Ahead
Gingerbread Pudding Cake can be stored in the fridge for up to 3 days. This guarantees it remains moist.
For make-ahead convenience, prepare the batter and sauce separately and refrigerate. Assemble and bake when needed.
While freezing isn’t recommended due to texture changes, you can freeze it for up to one month if necessary.
Reheating
For gentle reheating of Gingerbread Pudding Cake, use the microwave on low for 30 seconds.
Use the oven at 300°F for 10 minutes.
Use the stovetop using a double boiler.
Cultural Significance of Gingerbread
Though its aroma can instantly remind us of cozy holidays, gingerbread carries a rich tapestry of cultural significance woven through centuries.
I remember wandering through a bustling Christmas market in Germany, the air filled with the spicy scent of ginger and cloves.
Rows of intricately decorated gingerbread houses and cookies adorned the stalls, each a symbol of the tradition that dates back to medieval times.
This spiced delicacy transcends mere taste; it’s a bridge to the past. In many cultures, gingerbread symbolizes warmth and hospitality, often exchanged as tokens of goodwill.
As I bake my own gingerbread pudding cake, I feel connected to those who crafted this cherished treat long before me, each bite a flavorful link to history.
Final Thoughts
Why not give this Gingerbread Pudding Cake a try and experience its delightful blend of spices and gooey pudding layer?
Feel free to tweak the recipe to suit your taste, perhaps adding a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
Frequently Asked Questions
Can I Use Gluten-Free Flour for This Recipe?
I’ve tried using gluten-free flour, and it works beautifully. The aroma of spices fills the air, and the cake remains delightfully moist. Just guarantee to use a blend that mimics all-purpose flour’s texture for best results.
How Can I Make This Cake Vegan-Friendly?
I’d swap the butter with plant-based margarine and use a flax egg instead. Picture the aroma of warm spices filling your kitchen, as the cake bakes to perfection, inviting everyone to savor each delicious, vegan-friendly bite.
What Is the Best Way to Store Leftovers?
I wrap leftovers tightly in foil, their warm, spicy aroma lingering like a cozy memory. I pop them into the fridge, where they wait patiently, ready to comfort me with their rich, nostalgic flavors on a chilly night.
Can I Add Nuts or Raisins to the Batter?
Absolutely, I’ve added chopped walnuts and raisins before, and they brought a delightful crunch and sweetness. Just fold them gently into the batter. The aroma of spiced cake with nuts baking will fill your kitchen blissfully.
How Do I Prevent the Cake From Becoming Too Dense?
To prevent the cake from becoming too dense, I gently fold the dry ingredients into the wet mixture. This keeps the batter airy. I imagine each fold as a delicate dance, ensuring a light, tender cake.
Gingerbread Pudding Cake
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 9×9-inch baking dish
- 1 Saucepan
- 1 Wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
- 1 Knife
- 1 Serving Plate
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup boiling water
- 1/2 cup brown sugar packed
- 2 tablespoons cornstarch
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the butter and granulated sugar until light and fluffy.
- Add the molasses and egg to the butter mixture and beat well.
- In a separate bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into a greased 9×9 inch baking dish.
- In a saucepan, combine the boiling water, brown sugar, and cornstarch, stirring until dissolved.
- Pour the hot mixture over the batter in the baking dish.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to rest for 10 minutes before serving.
Notes
