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Gingerbread Pudding Cake with Caramel Sauce

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:

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

  • Q: Can I use maple syrup instead of molasses?

    • A: While maple syrup can be used as a substitute for molasses, it will alter the flavor of the cake.

  • Q: How can I store leftovers of this cake?

    • A: Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.

Helpful tips:

  • For an extra indulgent treat, serve the cake with a scoop of vanilla ice cream.
  • Add a sprinkle of cinnamon on top of the caramel sauce for an extra burst of flavor.

Expert Secrets:

  • Be sure not to overmix the batter, as this can lead to a dense cake.
  • Using room temperature ingredients will help the cake batter come together smoothly.

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