Gingerbread Pudding Cake is a deliciously warm dessert that fills your home with comforting holiday aromas. Perfect for the chilly months, this cake combines the classic flavors of ginger, cinnamon, and molasses. Its rich texture and the sweet, spicy scent make it an irresistible treat for family gatherings or cozy nights in. Whether served as a holiday dessert or year-round indulgence, it’s sure to win hearts with every bite.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 8 servings
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 250
- Protein: 3g per serving
- Carbohydrates: 40g per serving
- Fat: 9g per serving
- Fiber: 1g per serving
- Sugar: 15g per serving
- Sodium: 200mg per serving
Why Make This Gingerbread Pudding Cake
Gingerbread Pudding Cake is not just another dessert; it’s a warm hug in cake form. The combination of spices and molasses produces a delightful depth of flavor that appeals to both kids and adults alike. The pudding-like texture is a delightful surprise compared to traditional cakes. Additionally, this recipe is quick to whip up, making it an excellent choice for unexpected guests or last-minute celebrations. The cake also pairs wonderfully with whipped cream or vanilla ice cream, enhancing its sweetness and adding creaminess.
How to Make Gingerbread Pudding Cake
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup molasses
- 1 cup milk
Directions:
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Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a baking dish to prevent the cake from sticking.
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Step 2: Mixing Dry Ingredients
In a bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, nutmeg, and salt. This mixture will boost the flavors and provide structure to your cake.
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Step 3: Mixing Wet Ingredients
In another bowl, beat the softened butter and brown sugar together until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the molasses until fully combined for that signature dark flavor.
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Step 4: Combining Ingredients
Gradually add the dry mixture to the wet ingredients, alternating with the milk. Mix until the batter is smooth and free of lumps.
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Step 5: Baking
Pour the batter into the prepared baking dish evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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Step 6: Cooling
Let the cake cool slightly before serving, allowing flavors to meld and the pudding consistency to set.
How to Serve Gingerbread Pudding Cake
Serve your Gingerbread Pudding Cake warm, possibly with a dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle a bit of powdered sugar on top for a festive touch. This dessert is versatile enough to work for a holiday feast or a cozy family dinner, making it a wonderful addition to any table.
How to Store Gingerbread Pudding Cake
Store any leftover Gingerbread Pudding Cake in an airtight container in the refrigerator. It remains good for about 3-4 days, though the texture may change slightly as it sits. To reheat, simply warm individual portions in the microwave for a few seconds until heated through.
Expert Tips for Perfect Gingerbread Pudding Cake
- Ensure your butter is at room temperature for easy mixing, which will create a fluffier cake.
- Don’t skip the resting time after baking, as it helps the pudding layer to set properly.
- Feel free to add chopped nuts or dried cranberries to the batter for an added crunch and flavor variation.
- If molasses is unavailable, you can substitute it with dark corn syrup or honey, although the flavor will differ slightly.
Delicious Variations
- Chocolate Gingerbread Cake: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolatey twist.
- Fruit-Infused: Mix in 1 cup of chopped apples or pears for added moisture and fruity flavor.
- Nutty Gingerbread Cake: Fold in 1/2 cup of chopped walnuts or pecans to the batter before baking for a nutty texture.
Frequently Asked Questions
- Can I make this cake gluten-free? Absolutely! Simply use a gluten-free all-purpose flour blend in place of regular flour.
- What can I use instead of unsalted butter? For a dairy-free version, use coconut oil or a plant-based butter substitute.
- Can I freeze Gingerbread Pudding Cake? Yes, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator before reheating.
- Why does my cake sink in the middle? This can happen if the batter is overmixed or too much moisture is added. Always fold gently and measure liquids accurately.
- How do I know when the cake is done? A toothpick inserted in the center should come out clean or with a few moist crumbs attached, indicating it’s fully baked.
Conclusion
The Gingerbread Pudding Cake is an approachable and delightful dessert that combines comforting spices with a luscious texture. It’s perfect for sharing with friends and family during the holiday season or simply indulging yourself on a chilly evening. So gather your ingredients, roll up your sleeves, and let this cake warm your kitchen and your heart. Enjoy every spiced, sweet bite!
