Gingerbread Pudding Cake
- Save the gingerbread houses and gingerbread men for the kids…this pudding cake is just for you. Sharing is optional!
This recipe is prepared with the KitchenAid 4.5-Quart 300-Watt Tilt-Head Stand Mixer with Flex Edge (K41789).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 3 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1-1/2 tsp ginger
- 1/4 tsp ground cloves
- 1/2 tsp coarsely ground black pepper
- 2/3 cup butter
- 1 cup light brown sugar
- 1 egg
- 1/2 cup molasses
- 1/2 cup pure maple syrup
- 1 cup buttermilk
- 1 (12-oz) can evaporated milk
- 1 (14-oz) can sweetened condensed milk
- 1/2 cup milk
- Zest of 1 lemon
- Whipped cream, for serving
- Preheat the oven to 350°F. Spray an 11" x 7" baking pan with cooking spray.
- Combine the flour, salt, baking soda, cinnamon, ginger, cloves, and black pepper in a medium-sized bowl. Fit a stand mixer with a paddle attachment and cream the butter and brown sugar together. Mix in the egg, molasses, and maple syrup. Alternately mix in the buttermilk with the prepared flour mixture. Pour the mixture into the prepared pan and bake on the middle rack of the oven for 1 hour, or until a toothpick inserted in the middle comes out clean.
- While the cake is baking, mix together the evaporated milk, sweetened condensed milk, milk, and lemon zest in a medium-size saucepan. On medium heat, stirring often, bring the mixture to a simmer. Remove the pan from the heat and set it aside.
- When the cake has finished baking, let it cool for 15 minutes. When cool, run a knife around the edge, and, using a fork, poke holes all over the cake, about 1" apart. Pour the milk-mixture over the cake, and let the cake come to room temperature. Refrigerate for at least 3 hours overnight. Serve with whipped cream.