Individual Gingerbread Pudding Cake Light Recipes

GINGERBREAD PUDDING CAKE

Gingerbread Pudding Cake image

Super-moist cake gets all spiced up in this scrumptious slow-cooked dessert. If you want it a little sweeter, drizzle it with maple syrup. -Barbara Cook, Yuma, Arizona

Provided by Taste of Home

Categories Desserts

Time 2h20m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1/2 cup molasses
1 cup water
1/4 cup butter, softened
1/4 cup sugar
1 large egg white
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
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
Sweetened whipped cream, optional

Steps:

Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; 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. Mix hot water and melted butter; pour over batter (do not stir). , Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.

Nutrition Facts : Calories 431 calories, Fat 26g fat (14g saturated fat), Cholesterol 56mg cholesterol, Sodium 377mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

GINGERBREAD PUDDING CAKE

Gingerbread Pudding Cake image

I was given this nice recipe, I have not tried it yet, but plan on soon!! Note: Feb 27, 2007 update: I made this cake finally, It was wonderful . The pudding part has wonderfully rich, light yummy layer. A very fine tasting cake!!!

Provided by michEgan

Categories Dessert

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ginger
1 1/4 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup butter, softened
1/2 cup sugar
1 egg
3/4 cup molasses
1 cup water
3/4 cup brown sugar
1 1/2 cups hot water
1/3 cup butter, melted

Steps:

combine flour,baking soda, ginger, cinnamon, nutmeg and salt. set aside.
Beat the butter and sugar till fluffy.
Add egg, mix well.
alternately add the Flour mixture, molasses, and 1 cup of water.
Blend together well.
Pour into a 9x13 greased pan.
Sprinkle with the brown sugar on top of cake batter.
in another bowl, combine, melted butter and 1 1/2 cups of hot water
Pour on top of batter.
Bake 40 -45 minutes or until the top cracks. Serve with whipped cream.

Nutrition Facts : Calories 433.2, Fat 16.2, SaturatedFat 10, Cholesterol 61.8, Sodium 438.8, Carbohydrate 69.3, Fiber 1.1, Sugar 40.1, Protein 4.1

GINGERBREAD MINI CAKES

Gingerbread Mini Cakes image

Canned pumpkin puree allows you to use less fat in this recipe, yielding moist, tender little cakes that are better for you.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h15m

Yield Makes 18

Number Of Ingredients 15

Ingredients

1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for muffin cups
2 1/3 cups all-purpose flour (spooned and leveled), plus more for muffin cups
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fine salt
3/4 cup granulated sugar
1 cup pure pumpkin puree
1/2 cup unsulfured molasses
2 large eggs, lightly beaten
1/2 cup buttermilk
1 cup confectioners' sugar, sifted

Steps:

Preheat oven to 350 degrees. Butter and flour 18 standard muffin cups. In a large bowl, whisk together flour, baking powder, baking soda, ginger, allspice, cinnamon, cloves, and salt. In a medium bowl, beat granulated sugar and butter with a wooden spoon until light and fluffy, about 3 minutes. Whisk in pumpkin puree until smooth, then whisk in molasses, eggs, and buttermilk. Add to flour mixture in 3 additions, stirring well to combine.
Divide batter among muffin cups. Bake until puffed and set, 35 minutes, rotating pans halfway through. Let cool completely in pans on wire racks.
Whisk together confectioners' sugar and 2 tablespoons water. Spoon over muffins and let glaze set, about 15 minutes, before serving.

Nutrition Facts : Calories 182 g, Fat 3 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g

GINGERBREAD PUDDING CAKE

Gingerbread Pudding Cake image

Old-fashioned pudding cake makes a come-back as gingerbread.

Provided by Allrecipes Member

Time 1h10m

Yield 12

Number Of Ingredients 15

Ingredients

2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
½ cup LAND O LAKES® Butter, softened*
½ cup sugar
1 egg
1 cup molasses
1 cup water
¾ cup firmly packed brown sugar
1 ½ cups hot water
⅓ cup LAND O LAKES® Butter, melted

Steps:

Heat oven to 350 degrees F. Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl; set aside.
Beat 1/2 cup butter and sugar in large bowl on medium speed until creamy. Add egg; continue beating until well mixed. Reduce speed to low. Continue beating, alternately adding flour mixture with molasses and 1 cup water, beating after each addition just until mixed.
Pour batter into 13x9-inch ungreased 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 for 40 to 55 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean. Serve warm with ice cream, if desired.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 62.5 g, Cholesterol 50 mg, Fat 13.5 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 8.2 g, Sodium 404.9 mg, Sugar 37 g

INDIVIDUAL GINGERBREAD PUDDING CAKE (LIGHT)

Individual Gingerbread Pudding Cake (Light) image

A really easy version of a pudding cake I made up one evening when it was really cold in the flat. I'm new to the idea of pudding cakes, and if I hadn't made them myself I wouldn't believe they work! This one's great when it's cold outside, it really warms you up. Change the spices according to your taste, I like it really spicy so I usually add extra. It's even nice made with wholewheat flour for breakfast, or with raisins added to the batter. Hope you enjoy it!

Provided by RainbowBubbles

Categories Breakfast

Time 30m

Yield 1 pudding, 1 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons Bisquick (or 2 tablespoons flour and 1/4 teaspoon baking powder with 1 teaspoon butter cut in)
1 -2 teaspoon Splenda sugar substitute
1 teaspoon molasses
1 teaspoon spices (to taste- you can use ginger, cinnamon, mixed spice, nutmeg...or a combination. I usually use 1/2 te)
1 -2 tablespoon soya milk
2 teaspoons custard powder (or each of powdered milk and cornstarch)
1 tablespoon Splenda sugar substitute
100 ml boiling water

Steps:

Preheat the oven to about 350 degrees. Mix the first 4 ingredients in a small baking dish (about 200ml/8-10oz), then add the soya milk gradually to form a thick paste.
Sprinkle over the custard powder and Splenda, then pour over the boiling water. Bake for about 25 minutes, until a knife inserted into the centre of the 'cake' part comes out clean.
Leave to cool a few minutes, then enjoy! You can add ice cream or extra soya milk if you want.

Nutrition Facts : Calories 121.4, Fat 3.7, SaturatedFat 0.9, Cholesterol 0.4, Sodium 294, Carbohydrate 19.7, Fiber 0.7, Sugar 6.3, Protein 2.4

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