Ginger/Lemon Pudding Cake

Preparation info
  • Makes

    5 to 6

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Molasses enriches the taste


  • 3 eggs, separated
  • 2 tblsp. light molasses
  • 6 tblsp. su


  • Beat egg yolks in a mixing bowl. Beat in molasses and sugar, then flour, butter, ginger, salt, milk, lemon peel and lemon juice to make a smooth mixture.
  • Beat egg whites until stiff but not dry. Fold into batter.
  • Pour mixture into greased 1½-qt. baking dish. Set in pan of hot water about 1" deep. Bake in slow oven (325°) 55 minutes or until top is brown