Description

This Sticky Gingerbread Cake is a moist, richly spiced dessert featuring the natural sweetness of prune puree, molasses, and brown sugar combined with warming ginger and aromatic spices. Perfectly sticky and deeply flavorful, this cake is an ideal treat for a cozy afternoon or festive gathering, offering a unique twist on traditional gingerbread.

Ingredients

Scale

Wet Ingredients

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

Dry Ingredients

2⅓ cups (2¼ cups plus 2 tablespoons) all-purpose flour
⅔ cup brown sugar
1 teaspoon baking soda
¼ teaspoon sea salt
¼ teaspoon black pepper
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
⅛ teaspoon ground cloves

Additional Ingredients

⅓ cup chopped pitted California prunes
1, 3-inch chunk peeled fresh ginger, grated finely

Instructions

Prepare the baking tin: Preheat your oven to 325°F (160°C). Line an 8×8 inch (20×20 cm) baking tin with parchment paper on the bottom and sides, then lightly spray the corners with a flour-based baking spray to prevent sticking.
Combine wet base ingredients: In a heavy saucepan, measure the prune puree (or substitute vegetable oil for vegan), and add the corn syrup and molasses. Stir to blend the liquids evenly.
Add sugar and chopped prunes: To the saucepan, add the brown sugar and chopped pitted California prunes, mixing gently.
Add ginger and spices: Peel and finely grate the fresh ginger directly into the pan. Then add ground cinnamon, ground ginger, ground allspice, ground cloves, black pepper, and sea salt. Keep the mixture warm over low heat while whisking until fully combined and fragrant.
Incorporate milk: Remove the pan from heat once everything is combined and just warmed. Gradually whisk in the milk (or plant-based alternative) gently to achieve a smooth mixture.
Add flour: Slowly whisk in the all-purpose flour, ensuring no lumps form. Using an immersion blender can help achieve an even batter if needed.
Create chemical reaction: In a separate cup, dissolve the baking soda in warm water. Immediately add the apple cider vinegar to this mixture, which will fizz. Whisk this fizzy mixture quickly into the batter for leavening.
Bake the cake: Pour the batter into your prepared tin and bake for 50–55 minutes. This cake is very moist and sticky; the best way to check doneness is by pressing gently in the center and watching for the cake to spring back rather than using a toothpick.
Cool and serve: Allow the cake to cool completely on a wire rack. The cake is best enjoyed cool and benefits from resting overnight for the flavors to fully develop.

Notes

This cake is very moist and sticky; traditional toothpick tests for doneness do not work well.
Using prune puree adds natural sweetness and moisture; vegetable oil can be substituted if desired.
For a vegan version, substitute milk with plant-based milk like almond or oat milk.
Ensure fresh ginger is finely grated for maximum flavor distribution.
Store the cake wrapped in plastic wrap or airtight container; it keeps well for several days and flavors improve after resting overnight.

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

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 280 kcal
Sugar: 25 g
Sodium: 180 mg
Fat: 2.5 g
Saturated Fat: 0.5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 10 mg

Keywords: sticky gingerbread cake, prune puree cake, moist gingerbread, molasses cake, spiced cake, easy gingerbread recipe