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Gingerbread Pudding Cake Recipe for Crockpot

Discussion in 'Crock Pot / Slow Cooker Recipes' started by Barbara G., Nov 25, 2015.

  1. Barbara G.

    Barbara G. Moderator Staff Member Member

    May 12, 2014
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    1/4 cup butter, softened
    1/4 cup sugar
    1 egg white
    1 teaspoon vanilla extract
    1/2 cup molasses
    1 cup water
    1-1/4 cups all-purpose flour
    3/4 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon salt
    1/4 teaspoon ground allspice
    1/8 teaspoon ground nutmeg
    1/2 cup chopped pecans


    6 tablespoons brown sugar
    3/4 cup hot water
    2/3 cup butter, melted


    In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; gradually add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.

    Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir).

    Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm.


    Source: TasteOfHome

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