Gingerbread Orange Pudding Cake Recipes

GINGERBREAD ORANGE PUDDING CAKE

Steps:

• Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, stir together gingerbread mix, 1 cup water and the egg with fork until blended. Stir vigorously about 2 minutes, scraping corners frequently, until well mixed. Sprinkle brown sugar evenly over batter.
• In 2-quart saucepan, heat 1/2 cup water, the orange juice and butter over high heat, stirring frequently, until mixture is hot and butter is melted. Stir in orange peel. Slowly pour over batter and brown sugar (some batter will rise to top).
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Carefully remove from oven because cake floats on top of pudding layer (top of baked cake will have cracks). Cool 30 minutes. Serve warm with whipped cream.

GINGERBREAD PUDDING CAKE

Steps:

• 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.

GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.

HOLIDAY GINGERBREAD PUDDING CAKE!

Steps:

• Preheat oven to 350°.
• Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl.
• Set mixture aside.
• Beat 1/2 cup butter and sugar on medium speed in large mixing bowl until creamy (1-2 minutes).
• Add egg; continue beating until well mixed.
• Reduce the speed to low, continue beating, alternately adding flour mixture with molasses and 1 cup water.
• Beating after each addition only until blended.
• Pour the batter into 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.
• Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl.
• Carefully, pour over top of batter.
• Bake 40-55 minutes or until gingerbread is cracked on top and toothpick in center comes out clean.
• Serve warm, with ice cream if desired.