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Gingerbread Pudding Cake w/ Whipped Topping

By December 15, 2010No Comments

One of my favorite flavors during the holidays is ginger and molasses. Since molasses is a sugar, and this month we are focusing on the different sugars we should store in our food storage, I had to post about this recipe. There is something about having gingerbread baking in the oven during the holidays that makes the season feel complete. The spicy flavors of cinnamon, nutmeg, clove and ginger together are absolutely heavenly.

These flavors are delightful during the holidays, but a dry gingerbread cookie or gingersnap is NOT a favorite of mine. If I am going to eat a sweet treat, I want it to be moist, soft, homemade and melt in your mouth. A dry cookie just doesn’t cut it for me. So..this afternoon I put my baking apron on and went to work to come up with the PERFECT Gingerbread Cake. I have tried several recipes and they are all either too dry, too boring, or too complicated to make. So, I am thrilled to share the recipe I created for the most perfect gingerbread cake I have ever tried. And, the bonus is, it doesn’t take more than five minutes to put together! Serve this cake with real whipping cream and bananas (if you like bananas). Such a delicious AND beautiful dessert for the holidays 🙂

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