Gingerbread Orange Pudding Cake Recipes

Steps:

• Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans., Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir). , Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.

Steps:

• For sauce:
• Combine all ingredients in small bowl; stir to blend well. (Can be made 4 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
• For pudding:
• Coat inside and center tube of 6- to 8-cup pudding mold or Bundt cake pan with nonstick spray, then generously with butter. Sift flour and next 6 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs, 1 at a time, then marmalade, molasses and orange peel. Add flour mixture and beat just until blended. Transfer batter to prepared mold. Cover mold tightly with foil.
• Place steamer rack in large pot. Place pudding mold on rack. Fill pot with enough water to come halfway up sides of mold. Bring water to boil. Reduce heat to medium. Cover pot and steam pudding until tester inserted near center comes out clean, adding more boiling water as needed to maintain level, about 1 hour 15 minutes. Using oven mitts as aid, remove mold from pot. Uncover and let stand 10 minutes. Cut around top center and sides of pudding to loosen. Turn pudding out onto rack and cool 20 minutes. (Can be made 1 day ahead. Cool completely. Return to mold; cover and chill. Resteam 45 minutes to heat through, then turn out of mold.) Transfer pudding to platter. Cut pudding into wedges; serve with sauce.

Steps:

• Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
• Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.
• Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all seperate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.
• Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don't worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes. Serve warm with whipped cream.

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
• Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
• When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.

Steps:

• Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.
• Add the cubed gingerbread and panettone to a large bowl and set aside. In another large bowl, whisk together the eggs, milk, syrup, cinnamon, salt, vanilla and raisins. Slowly stir in the eau de vie. Pour the liquid over the bread mixture and toss to coat thoroughly.
• Pour the gingerbread mixture into the prepared pan, making sure to press down and form an even layer. Bake until a utensil inserted in the middle comes out clean, about 45 minutes.
• Remove from the oven and let cool for 10 minutes. Spoon onto a serving dish and garnish with a dollop of whipped cream.

Steps:

• Preheat oven to 350°.
• Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl.
• Set mixture aside.
• Beat 1/2 cup butter and sugar on medium speed in large mixing bowl until creamy (1-2 minutes).
• Add egg; continue beating until well mixed.
• Reduce the speed to low, continue beating, alternately adding flour mixture with molasses and 1 cup water.
• Beating after each addition only until blended.
• Pour the batter into 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.
• Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl.
• Carefully, pour over top of batter.
• Bake 40-55 minutes or until gingerbread is cracked on top and toothpick in center comes out clean.
• Serve warm, with ice cream if desired.