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Sticky Gingerbread Cake Recipe

Sticky Gingerbread Cake Recipe
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★★★★★

4.8 from 24 reviews

This Sticky Gingerbread Cake is a moist, richly spiced dessert featuring the deep flavors of molasses, prune puree, and fresh ginger. The cake combines warming spices like cinnamon, allspice, and cloves with a sticky, dense texture perfect for cooler weather or festive occasions. It is subtly sweetened with brown sugar and corn syrup and enhanced by the natural sweetness and moisture of California prunes. Best served cool, it develops its full flavor overnight, creating a deliciously sticky and fragrant treat.

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 alternative for vegan)
  • 2 tablespoons warm water
  • 2 teaspoons apple cider vinegar

Dry Ingredients

  • 2 1/4 cups plus 2 tablespoons all-purpose flour
  • 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
  • 1 teaspoon baking soda
  • 2/3 cup brown sugar

Other Ingredients

  • 1/3 cup chopped pitted California prunes
  • 1, 3 inch chunk of peeled fresh ginger, finely grated

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Line an 8×8-inch (20×20 cm) baking tin with parchment paper, covering the bottom and sides. Spray the corners with a flour-based baking spray to prevent sticking.
  2. Combine Prune Puree and Syrups: In a heavy saucepan, add the prune puree, corn syrup, and molasses.
  3. Add Sugar and Prunes: Stir in the brown sugar and chopped pitted California prunes into the saucepan.
  4. Add Ginger and Spices: Peel and finely grate the fresh ginger directly into the pan. Add ground cinnamon, ground ginger, ground allspice, ground cloves, black pepper, and sea salt. Keep the pan over low heat and whisk gently until all ingredients are combined and warm.
  5. Incorporate Milk: Remove the saucepan from the heat, ensuring the mixture is just warm. Slowly whisk in the milk (or plant-based alternative) until smooth.
  6. Add Flour: Gradually whisk in the all-purpose flour, taking care to avoid lumps. An immersion blender can be helpful for achieving a smooth batter.
  7. Activate Baking Soda: In a large cup, dissolve the baking soda in the warm water. Quickly add the apple cider vinegar to cause fizzing. Whisk the fizzy mixture immediately into the batter for leavening.
  8. Bake the Cake: Pour the batter into the prepared baking tin. Bake for 50 to 55 minutes. Since this cake is moist and sticky, check doneness by gently pressing the center; it should spring back. The toothpick test is not reliable for this cake.
  9. Cool and Serve: Allow the cake to cool completely on a rack. For best flavor and texture, serve the cake cool or the next day, allowing the sticky, rich gingerbread flavors to develop fully.

Notes

  • This cake is naturally moist and sticky, making the toothpick test ineffective; rely on the spring-back test instead.
  • Using prune puree adds natural sweetness and moisture, but you can substitute with vegetable oil if unavailable.
  • For a vegan version, substitute milk with a plant-based milk like almond or oat milk.
  • The cake improves in flavor after resting overnight, so consider baking it the day before serving.
  • Ensure you freshly grate the ginger to maximize flavor and aroma.
  • Use a heavy saucepan for even heating when warming the mixtures gently.

Nutrition

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

Find it online: https://flavorsbymaya.com/sticky-gingerbread-cake-recipe/