Let the gingerbread man eat cake

This old-fashioned gingerbread pudding cake is perfect for the holidays. Serve it with homemade cinnamon whipped cream, as I did, or with a scoop of ice cream. It tastes delicious, and it's unique.

THE RECIPE:

2 1/2 c. flour
1 1/2 tsp. baking soda
1 1/4 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1/2 c. butter, softened
1/2 c. sugar
1 egg
1 c. molasses
1 c. water
3/4 c. firmly packed brown sugar
2 c. hot water
1/2 c. melted butter

Heat oven to 350 degrees. Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl; set aside.

Beat 1/2 cup butter and sugar in large bowl until creamy. Add egg, then molasses. Add flour mixture and 1 cup water. Pour batter into ungreased 9x13 pan and sprinkle with 3/4 cup brown sugar.

Combine 2 cups hot water and 1/2 cup melted butter in medium bowl; carefully pour over top of batter. Do not stir. Bake for 40 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean.

Cinnamon whipped cream:

1 c. whipping cream
2 Tbsp. sugar
1/2 tsp. vanilla
1/4 tsp. ground cinnamon

Beat ingredients with an electric mixer on medium speed until soft peaks form.