Gingerbread Pudding Cake

1/4 cup butter, softened
1/4 cup sugar
1 egg white
1 teaspoon vanilla extract
1/2 cup molasses
1 cup water
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans

6 tablespoons brown sugar
3/4 cup hot water
2/3 cup butter, melted

Cream butter and sugar, add egg white and vanilla.

Combine molasses & water until blended. Mix flour, baking soda,
cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture
alternately with molasses mixture, beating well after each addition
then fold in pecans.

Grease a 3 quart slow cooker, pour batter into cooker.

Sprinkle with brown sugar. Combine hot water and butter; pour over
batter but DO NOT STIR.

Cover and cook on high for 2 to 2 1/2 hours or until a toothpick
inserted near the center of cake comes out clean. Turn off heat. Let
stand for 15 minutes. Serve warm.