Sticky 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
Scale
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
