Ingredients
1/2 cup molasses1 cup water1/4 cup butter, softened1/4 cup sugar1 large egg white, room temperature1 teaspoon vanilla extract1-1/4 cups all-purpose flour3/4 teaspoon baking soda1/4 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground allspice1/8 teaspoon ground nutmeg1/2 cup chopped pecans6 tablespoons brown sugar3/4 cup hot water2/3 cup butter, meltedSweetened whipped cream, optional
Preparation
Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir).
Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.
