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City of Portland
Gingerbread Pudding Cake

1 14 cups all-purpose flour
1 teaspoon ground ginger
34 teaspoon baking soda
12 teaspoon cinnamon
14 teaspoon nutmeg
14 teaspoon allspice
14 teaspoon clove
14 teaspoon salt
14 cup unsalted butter, room temperature
14 cup sugar
2 tablespoons beaten eggs
12 cup molasses
12 cup water
34 cup packed light brown sugar
1 12 cups hot water
5 tablespoons unsalted butter, melted


Preheat oven to 350 degrees. Butter an 8x8 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.

Source: www.food.com