Crock Pot Gingerbread Pudding Cake

• 1/4 cup butter, softened
• 1/4 cup white sugar
• 1 egg white
• 1 teaspoon vanilla extract
• 1/2 cup molasses
• 1 cup water
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/2 cup pecans, chopped
• Topping
• 7 tablespoons brown sugar
• 3/4 cup hot water
• 1/2 cup butter, melted

1. In large mixing bowl, cream butter and sugar until light and fluffy.
2. Beat in egg white and vanilla.
3. Combine molasses and water until blended.
4. Combine the flour, baking soda and spices.
5. Add dry mixture to creamed mixture, alternately with molasses mixture, beating well after each addition.
6. Fold in nuts.
7. Pour into a greased 3 quart slow cooker.
8. Sprinkle with brown sugar.
9. Combine hot water and melted butter and pour over the batter but do not stir.
10. Cover and cook on high for 2 - 21/2 hours or until a toothpick inserted near the centre of cake comes out clean.
11. Turn off heat and let stand for 15 minutes. Serve warm.

butter, white sugar, egg, vanilla, molasses, water, flour, baking soda, ground cinnamon, salt, allspice, nutmeg, pecans, topping, brown sugar, hot water, butter

Taken from www.food.com/recipe/crock-pot-gingerbread-pudding-cake-295725 (may not work)