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Looking for a gingerbread cake with a moist pudding like consistency

Is there such a thing as a really moist gingerbread cake recipe with a very very moist consistency? I'm not into any recipes made with beer.

Thanks!

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    1. re: javaandjazz

      Pudding in British parlance is not the same as American. This is a steamed cake.

      OP - do you have in mind the pudding like consistency of commercial 'pudding' cake mixes, or the moistness of a banana or pumpkin bread?

      I can think of a couple routes:
      - start with a cake mix that produces the consistency that you like, and load it up with ginger.

      - start with a pumpkin bread/muffin recipe, and again, maximize the ginger seasoning. The pumpkin or other fruit puree will keep it moist.

    2. Prepare your cake and allow it to cool for about half an hour.
      Use a fork to poke holes into the cake, creating rows of holes that are about half an inch apart. Dissolve about half an ounce of plain (used flavored if you prefer) gelatin in a half cup of boiling water. When it's completely dissolved, stir in a cup of cold water and drizzle the gelatin over the cake. Cover and chill for half a day.

      1. Not sure exactly what you're looking for, but this one(second recipe on the page) comes with its own sauce baked in--it's delicious.

        http://www.chron.com/CDA/archives/arc...

        1. My recipe card is home, but this one looks just like it. It's the way I've been making gingerbread since I was in my teens, and everybody has always seemed to love it:

          http://confidenceinthekitchen.blogspo...

          1 Reply
          1. re: pclondon

            Thanks, I copied this one into my recipes.

          2. The one my mom always made, which is very very moist, very dark and very easy (and contains neither beer nor nuts), is Craig Claiborne's, in the 1961 New York Times Cookbook. (Unfortunately the recipe is not online anywhere, it's still in copyright so I can't post it here, and the book is out of print - it's worth looking for in a library, though, it's full of recipes that are still very good.)

            6 Replies
            1. re: benbenberi

              you can post ingredients verbatim and paraphrase directions , quoting the source.

              1. re: magiesmom

                Here it is then - Moist Gingerbread (based on Craig Claiborne's 1961 recipe):

                2 1/3 c flour
                1 c molasses
                1/2 c butter
                pinch salt
                3/4 tsp baking soda
                1 tsp ginger
                1 tsp cinnamon
                1/4 tsp cloves
                1 c sour cream

                1. In a saucepan heat molasses and butter to a boil. Remove from heat.
                2. Sift together flour, soda, spices.
                3. When molasses is slightly cooled, add the sour cream.
                4. Stir in flour mixture.
                5. Pour batter into a 9x9 pan. Bake at 350° for about 40 min.

                You can serve it with a glaze or sauce or ice cream, but I like it best with plain, fresh whipped cream.

                  1. re: javaandjazz

                    Nope, no eggs. It's a bit of an oddball recipe, as far as that goes. But it works. It's definitely cake, with a very moist, dense crumb.

                    1. re: benbenberi

                      I may give this a try, thanks. But I'd have to triple the ginger!!

                  2. re: benbenberi

                    thanks!
                    This is very like the one I make, except I use buttermilk and an egg.