Pat Lockhart

from my kitchen to yours…

Gingerbread Spoon Cake September 30, 2013

Filed under: Sweets — Blog Master @ 3:45 pm

Gingerbread Spoon Cake

1 (14.5oz)  package gingerbread mix

2 ¼ cups water

½ cup half and half

¾ cup dark brown sugar, packedGingerbread spoon Cake

Pinch of cinnamon

¾ cup butter

Pinch of ground ginger

¼ teaspoon vanilla

½ cup golden raisins

Serve with whipped cream or ice cream.

 

Spray a 4 quart slow cooker with nonstick cooking spray.

In a medium bowl, stir together gingerbread mix, half/half, cinnamon, ginger and raisins until moist.  Spread the batter evenly over the bottom of the slow cooker.

In a saucepan over medium high heat, stir together the water, brown sugar, butter and vanilla.  Bring mixture to a boil. Pour brown sugar mixture over gingerbread in slow cooker.  Set on high heat setting and cover.  Cook for 2 hours (the center will still appear very moist) turn the cooker off and allow to stand, uncovered for an additional 45 minutes.  Scoop the cake/pudding into glass goblets or serving dishes and top with whipped cream or Vanilla Bean ice cream.

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