Description

This Sticky Gingerbread Cake is a moist, rich dessert featuring a blend of warm spices and natural sweetness from prunes, molasses, and brown sugar. The use of prune puree adds a unique depth of flavor and moisture, while fresh ginger provides a vibrant kick. Perfect for holiday gatherings or cozy evenings, this cake is easy to make and wonderfully sticky with a soft crumb.

Ingredients

Scale

Wet Ingredients

2/3 cup Prune Puree
⅔ cup corn syrup
⅔ cup molasses
1 cup Real California Milk (or plant-based alternative for vegan)
2 tablespoons warm water
2 teaspoons apple cider vinegar

Dry Ingredients

2¼ cups plus 2 tablespoons all-purpose flour
⅔ cup brown sugar
⅓ cup chopped pitted California prunes
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
⅛ teaspoon ground cloves
¼ teaspoon black pepper
¼ teaspoon sea salt

Fresh Ingredients

1, 3 inch chunk of peeled ginger (grated)

Instructions

Prepare 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 flour-based baking spray to prevent sticking.
Combine Sugary Mixture: In a heavy saucepan, measure and add the prune puree, corn syrup, and molasses. Heat gently to blend the ingredients.
Add Sugars and Prunes: Stir in the brown sugar and chopped pitted prunes into the saucepan.
Add Fresh Ginger and Spices: Peel and finely grate the fresh ginger directly into the saucepan. Add ground cinnamon, ground ginger, ground allspice, ground cloves, black pepper, and sea salt. Keep the mixture warm over low heat, whisking continuously until well combined.
Remove from Heat and Add Milk: Take the saucepan off the heat once the mixture is just warmed. Gently whisk in the milk or plant-based milk alternative until fully incorporated.
Add Flour: Gradually whisk in the all-purpose flour, making sure to avoid lumps. Using an immersion blender can help achieve a smooth batter.
Dissolve Baking Soda: In a large cup, dissolve the baking soda in warm water. Add the apple cider vinegar to the water and baking soda mixture carefully, allowing it to fizz up. Quickly whisk this fizzy mixture into the batter for a light and airy texture.
Bake the Cake: Pour the batter into the prepared baking tin. Bake in the preheated oven for 50 to 55 minutes. Since the cake is moist and sticky, check doneness by gently pressing the center; it should spring back rather than relying on a toothpick test.
Cool and Serve: Remove the cake from the oven and let it cool on a rack. This cake is best served cool or the following day to allow the flavors and texture to develop fully.

Notes

This cake is very moist and sticky, so the traditional toothpick test for doneness is unreliable. Use the spring-back test instead.
For a vegan version, substitute milk with any plant-based milk such as almond or oat.
Prune puree can be replaced with vegetable oil if unavailable, though prune puree adds extra moisture and richness.
Flavor improves when served the next day after resting and cooling.
Be sure to line and spray the baking pan thoroughly to prevent sticking due to the sticky batter.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/9 of cake)
Calories: 320 kcal
Sugar: 30 g
Sodium: 220 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 66 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 5 mg

Keywords: gingerbread cake, sticky cake, prune puree dessert, molasses cake, spiced cake, holiday dessert, moist gingerbread