Gingerbread Pudding Cake with Caramel Sauce

Gingerbread Pudding Cake with Caramel Sauce

Gingerbread Pudding Cake with Caramel Sauce

Craving a comforting and decadent dessert that screams holiday spirit? Look no further than this Gingerbread Pudding Cake with Caramel Sauce!🎄✨

Ingredients:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 cup unsalted butter, softened
  • 1/2 cup molasses
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/2 cup milk

Caramel Sauce:

  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • Pinch of salt

Instructions:

  • Preheat the oven to 350°F and grease a 9-inch square baking dish.
  • In a bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
  • In another bowl, cream together butter, molasses, and brown sugar. Beat in the egg.
  • Gradually add the dry ingredients to the wet ingredients, alternating with milk, until well combined.
  • Pour the batter into the prepared baking dish.
  • In a saucepan, combine brown sugar, butter, and cream for the caramel sauce. Cook over medium heat until smooth.
  • Pour the caramel sauce over the cake batter.
  • Bake for 35-40 minutes, or until the cake is set and a toothpick inserted comes out clean.
  • Serve warm with additional caramel sauce drizzled on top.

Nutrition Information:

  • Calories: 320
  • Fat: 12g
  • Carbohydrates: 52g
  • Protein: 4g

Indulge in the warm flavors of gingerbread and rich caramel with this easy-to-make dessert!🍮✨ #GingerbreadPuddingCake #CaramelSauce #HolidayDesserts #RecipesForWomen #DecadentDesserts #FoodBloggersUnited

Popular Questions:

  • Q: Can I use whole wheat flour instead of all-purpose flour?

    • A: Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be a bit denser.

  • Q: Can I use honey instead of molasses?

    • A: While honey can be used as a substitute for molasses, it will result in a slightly different flavor profile.

  • Q: Can I make the caramel sauce ahead of time?

    • A: Yes, you can make the caramel sauce ahead of time and store it in the refrigerator. Reheat before serving.

  • Q: Can I freeze the Gingerbread Pudding Cake?

    • A: Yes, you can freeze the cake without the caramel sauce. Thaw in the refrigerator and reheat before serving.

  • Q: Can I add nuts to the cake batter?

    • A: You can certainly add chopped nuts like walnuts or pecans to the batter for added texture and flavor.

Helpful Tips:

  • Add a dollop of whipped cream or a scoop of vanilla ice cream on top of the warm cake for an extra indulgent treat.
  • Sprinkle some cinnamon or powdered sugar over the cake before serving for a decorative touch.
  • Try using different spices like nutmeg or allspice for a unique twist on the traditional gingerbread flavor.
  • You can also serve the cake with a scoop of caramel swirl ice cream for a delicious combination of flavors.

Expert Secrets:

  • For a gooier texture, slightly underbake the cake so that the center is moist and pudding-like.
  • Ensure that the caramel sauce is fully combined and smooth before pouring it over the cake batter for even distribution.
  • Experiment with adding a splash of rum or bourbon to the caramel sauce for an extra kick of flavor.
  • For a more intense ginger flavor, increase the amount of ground ginger in the recipe to your taste preference.

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