Dessert

Sticky Gingerbread Cake with Prunes and Molasses Recipe

ByElena Hart July 16, 2026July 16, 2026

Introduction

This Sticky Gingerbread Cake is a rich and moist treat that combines the warm flavors of molasses, spices, and fresh ginger. Its unique texture is both dense and sticky, making it perfect for a cozy dessert or afternoon snack. The addition of prune puree and chopped prunes adds depth and natural sweetness.

A close-up of a dark brown, square baked dessert with a shiny, slightly sticky surface, divided into nine smaller squares. The top is sprinkled with light brown coarse sugar crystals, adding texture and sparkle. A woman's hand is lifting one square piece, showing its firm but soft consistency. The dessert sits on light beige parchment paper over a white marbled surface, highlighting the rich color and texture of the treat. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup prune puree
⅔ cup corn syrup

⅔ cup molasses
⅔ cup brown sugar

⅓ cup chopped pitted California prunes
1, 3-inch chunk of peeled ginger

2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice

⅛ teaspoon ground cloves
¼ teaspoon black pepper
¼ teaspoon sea salt

1 cup Real California Milk (or plant-based for vegan)
2¼ cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda

2 tablespoons warm water
2 teaspoons apple cider vinegar

Instructions

Step 1: Preheat the oven to 325°F (160°C). Line an 8×8″ (20×20 cm) baking tin with parchment paper on the bottom and sides, then spray the corners with a flour-based baking spray.

Step 2: Measure the prune puree into a heavy saucepan. Add the corn syrup and molasses.
Step 3: Stir in the brown sugar and chopped prunes.
Step 4: Peel the ginger and grate it finely into the saucepan. Add the ground cinnamon, ground ginger, allspice, cloves, black pepper, and sea salt. Keep the mixture warm over low heat, whisking until combined.

Step 5: Remove the pan from heat once the mixture is just warmed. Slowly whisk in the milk.
Step 6: Gradually whisk in the flour, avoiding lumps. An immersion blender can help smooth the batter.
Step 7: Dissolve the baking soda in warm water in a large cup, allowing fizz to form. Whisk in the apple cider vinegar, then immediately whisk this fizzy mixture into the batter.

Step 8: Pour the batter into the prepared tin and bake for 50–55 minutes. Check doneness by gently pressing the center; it should spring back. The toothpick test is not reliable for this moist cake.
Step 9: Let the cake cool on a rack. This cake is best served cool, ideally the next day for full flavor and texture.

Tips & Variations

Use plant-based milk and oil instead of prune puree for a vegan-friendly version.

Freshly grated ginger adds more vibrant flavor than pre-ground ginger.
For extra moisture, cover the cake with foil if it browns too quickly during baking.
Serve with a dollop of whipped cream or a drizzle of warm caramel sauce for added indulgence.

Storage

Store the cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or let come to room temperature before serving to retain its moist and sticky texture.

How to Serve

A square grid of nine shiny, moist, dark brown baked bars sits on parchment paper over a white marbled surface. Each bar has a slightly bumpy texture with small, darker spots of what appear to be dried fruit or nuts inside. The edges of the bars are rounded and the top shows an even glaze that catches the light, giving them a sticky, rich look. The bars are cut evenly into three rows and three columns. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh prunes instead of dried California prunes?

Fresh prunes have higher moisture content and a different texture, so dried prunes are preferred for this recipe to maintain the cake’s consistency. If using fresh, chop finely and reduce other liquids slightly.

Why doesn’t the toothpick test work for this cake?

This gingerbread cake is very moist and sticky, so a toothpick will not come out clean even when fully baked. Pressing the center gently and checking if it springs back is a more reliable method to test doneness.