Description

This Gingerbread Pudding Cake is a delightful blend of warm spices and rich molasses, topped with a buttery brown sugar sauce that soaks in during baking, creating a luscious and moist dessert. Perfectly spiced with cinnamon, ginger, and nutmeg, and crunchy honey roasted pecans add a pleasant texture. Serve warm with vanilla bean ice cream for an indulgent treat that embodies cozy comfort in every bite.

Ingredients

Scale

Cake Batter:

½ cup unsulphured molasses (170 grams)
1 cup water (227 grams)
¼ cup salted butter (57 grams, room temperature, ½ stick)
¼ cup granulated sugar (50 grams)
1 large egg white (35 grams, room temperature)
1 teaspoon pure vanilla extract (4 grams)
1¼ cups all purpose flour (170 grams)
¾ teaspoon baking soda
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground nutmeg
½ cup honey roasted pecans (63 grams)

Topping:

6 tablespoons brown sugar (80 grams)
Pinch coarse sea salt (optional, for garnish)
¾ cup hot water (170 grams, 200°F)
⅔ cup salted butter (151 grams, melted, 1⅓ sticks)

For Serving (optional):

Vanilla bean ice cream

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly. Set aside to keep ready for the batter.
Mix Molasses and Water: In a medium bowl, combine the molasses with 1 cup of water, stirring until fully mixed.
Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium speed for 1-2 minutes until the mixture becomes light and fluffy.
Add Egg and Vanilla: Add the egg white and pure vanilla extract to the creamed butter and sugar. Mix until smooth and fully incorporated.
Combine Molasses Mixture: Pour the molasses and water mixture into the creamed ingredients and stir until combined.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, ground cinnamon, ground ginger, and ground nutmeg thoroughly to ensure even spice distribution.
Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the molasses batter. Beat well on medium speed until fully blended.
Stir in Pecans: Fold in the honey roasted pecans to the batter to evenly distribute the nuts throughout.
Pour into Baking Dish: Transfer the batter into the prepared baking dish, smoothing the surface with a spatula.
Sprinkle Brown Sugar and Salt: Evenly sprinkle the 6 tablespoons of brown sugar over the batter’s surface. Optionally, add a light pinch of coarse sea salt for contrast.
Prepare Topping Sauce: In a small bowl, combine the hot water (at about 200°F) with the melted butter, stirring with a fork to blend.
Pour Topping Over Batter: Pour the hot butter-water mixture evenly over the batter in the baking dish. Do not stir; the liquid will seep through the batter while baking.
Bake the Cake: Place the baking dish in the preheated oven and bake for 45-55 minutes. The cake is done when the top is cracked and a toothpick inserted in the center comes out clean.
Serve: Allow the cake to cool slightly. Serve warm, optionally topped with scoops of vanilla bean ice cream for a creamy contrast.

Notes

Ensure butter is at room temperature for easier creaming with sugar.
Use honey roasted pecans for added sweetness and crunch; substitute with regular pecans if preferred.
Do not stir the molten butter-water topping once poured over the batter to allow it to seep naturally during baking.
A toothpick test is key to avoid overbaking and drying out the cake.
The optional sea salt adds a lovely balance to the sweet topping, but can be omitted if you prefer less salt.
Serve with vanilla bean ice cream or whipped cream for an enhanced dessert experience.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 1/10th of cake)
Calories: 350 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 40 mg

Keywords: gingerbread, pudding cake, molasses cake, spiced dessert, holiday dessert, warm spices, pecan cake, brown sugar topping