Sticky Gingerbread Cake with Prunes and Molasses Recipe
This Sticky Gingerbread Cake is a moist, flavorful dessert infused with rich spices and the natural sweetness of prunes and molasses. Perfectly spiced with ginger, cinnamon, allspice, and cloves, this cake offers a delightful balance of warmth and sweetness with a sticky texture that melts in your mouth. Ideal for holiday gatherings or any cozy occasion, it is best served cool and improves in flavor the next day.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 9 servings (from an 8x8 inch cake) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 2/3 cup Prune Puree
- 2/3 cup corn syrup
- 2/3 cup molasses
- 1 cup Real California Milk (or plant-based for vegan)
- 2 tablespoons warm water
- 2 teaspoons apple cider vinegar
Sweeteners and Fruit
- 2/3 cup brown sugar
- 1/3 cup chopped pitted California prunes
Spices and Flavorings
- 1, 3 inch chunk of peeled ginger (finely grated)
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
Dry Ingredients
- 2¼ cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
Instructions
- Prepare the Oven and Pan: Preheat the oven to 325°F (160°C). Line an 8×8 inch (20×20 cm) baking tin with parchment paper on the bottom and sides, and spray the corners with a flour-based baking spray to prevent sticking.
- Combine Prune Puree and Syrups: In a heavy saucepan, measure the prune puree (or substitute vegetable oil if preferred), then add the corn syrup and molasses. Stir to combine these sticky ingredients gently over low heat.
- Add Sugar and Chopped Prunes: Add the brown sugar and chopped pitted California prunes to the saucepan, mixing them into the syrup mixture to build richness and texture.
- Add Ginger and Spices: Peel the ginger and grate it finely into the saucepan. Then add the ground cinnamon, ground ginger, allspice, ground cloves, black pepper, and sea salt. Keep the mixture warm over low heat, whisking continuously until all ingredients are fully combined and fragrant.
- Add Milk: Remove the pan from heat, ensuring the mixture is only gently warmed. Whisk in the milk carefully to incorporate without curdling, creating a smooth batter base.
- Incorporate the Flour: Slowly whisk in the flour in increments, stirring to avoid lumps. An immersion blender can be helpful here to achieve a smooth and consistent batter.
- Activate Baking Soda Mixture: In a large cup, dissolve the baking soda in warm water. Add the apple cider vinegar to create a fizzy reaction. Quickly whisk this bubbly mixture into the batter. This step helps the cake rise and gives it a tender crumb.
- Bake the Cake: Pour the batter evenly into the lined baking tin. Bake in the preheated oven for 50 to 55 minutes. Due to the moist and sticky nature of this cake, test doneness by pressing the center lightly with your finger; it should spring back. Avoid using a toothpick test as it may not be effective here.
- Cool and Serve: Remove the cake from the oven and let it cool completely on a wire rack. This sticky gingerbread cake is best served cool, ideally the next day when the flavors have fully developed and deepened.
Notes
- This cake is naturally very moist and sticky, so avoid overbaking to preserve its texture.
- For a vegan version, use plant-based milk and substitute prune puree with vegetable oil if desired.
- The baking soda and vinegar reaction is essential for the cake’s rise and light crumb, so don’t skip this step.
- Allowing the cake to rest overnight enhances the flavor and moisture retention.
- Use fresh grated ginger for the best flavor; pre-ground ginger won’t provide the same intensity.
- The sprinkle of black pepper adds a subtle heat that complements the sweetness and spices uniquely.
Keywords: Gingerbread cake, sticky cake, prune puree cake, molasses cake, spiced cake, holiday dessert, moist gingerbread
