Gingerbread Pudding Cake
From Taste of Home
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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
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TOPPING:
6 tablespoons brown sugar
3/4 cup hot water
2/3 cup butter, melted
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In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla.
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Combine molasses and water until blended.Combine the flour, baking soda, cinnamon, ginger,salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
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Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir).
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Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15minutes. Serve warm.
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Yield: 6-8 servings
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