Sticky Gingerbread Cake with Prunes Recipe
Introduction
Discover the warm, comforting flavors of a Sticky Gingerbread Cake with Prunes. This moist and spiced dessert combines rich molasses and fragrant spices with tender prunes for a delightful treat perfect any time of year.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup molasses
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup pitted prunes, chopped
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 2 large eggs
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- Step 2: In a large mixing bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt.
- Step 3: In another bowl, beat the butter and sugar until creamy. Add the eggs one at a time, mixing after each addition.
- Step 4: Stir molasses into the butter mixture, then gradually add the dry ingredients alternately with boiling water, mixing until smooth.
- Step 5: Fold in the chopped prunes evenly into the batter.
- Step 6: Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Step 7: Allow the cake to cool in the pan before slicing and serving. Enjoy the sticky, spiced goodness!
Tips & Variations
- For extra moisture, soak the prunes in warm tea or rum for 30 minutes before folding into the batter.
- Add a handful of chopped walnuts or pecans for a crunchy texture.
- Serve with whipped cream or a drizzle of vanilla icing for a decadent touch.
Storage
Store the gingerbread cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat slices gently in the microwave or oven before serving to restore moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute prunes with other dried fruits?
Yes, dried apricots or figs can be used as alternatives, but prunes provide a unique moistness and depth of flavor that complements the spices well.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake; it should come out with moist crumbs but not wet batter. The cake will remain sticky but shouldn’t be raw inside.
PrintSticky Gingerbread Cake with Prunes Recipe
This Sticky Gingerbread Cake with Prunes is a moist and flavorful dessert featuring rich molasses and warm spices, enhanced by the natural sweetness and texture of prunes. Perfect for cozy gatherings or a comforting treat during colder months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup molasses
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup strong brewed black tea or hot water
Add-ins
- 1 cup chopped prunes
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large bowl, sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. This ensures even distribution of spices and leavening agents.
- Mix Wet Ingredients: In another bowl, whisk together the molasses, sugar, melted butter, eggs, and brewed tea or hot water until smooth and well combined.
- Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring gently just until combined. Avoid overmixing to maintain a tender crumb.
- Add Prunes: Fold in the chopped prunes evenly into the batter, ensuring they are well distributed for bursts of sweetness.
- Transfer and Bake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for about 40 to 50 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan on a wire rack. The sticky texture is best enjoyed slightly warm or at room temperature. Serve plain or with a dollop of whipped cream or custard if desired.
Notes
- Using strong brewed black tea or hot water helps to keep the cake moist and balances the sweetness.
- Prunes add natural sweetness and a tender texture; dried figs or raisins can be substituted if preferred.
- Make sure not to overbake as the sticky texture is key to this gingerbread cake’s charm.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: gingerbread cake, sticky cake, prunes, molasses cake, spiced cake, moist dessert
