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My recipe for Gingerbread Pudding Cake is so good you can give the gingerbread cookies a rest this year because this cake is the gingerbread cookie—all grown up! Molasses, brown sugar, and pure maple syrup create a sweet and spicy cake that’s moist and mouthwatering. I think it’s especially lovely when served with coffee.
Recruit your favorite little people to help make this recipe. It’s fun for kids to poke holes in the cooled cake and watch as you pour a decadently sweet mixture over the top and into those holes. As if it isn’t rich enough, serve it with a dollop of whipped cream and a sprinkle of cinnamon for a finishing touch.
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.
Let the cake come to room temperature. Refrigerate for at least 3 hours or overnight. Serve with whipped cream.