Sticky Gingerbread Cake with California Prunes – Rachel Dunston of Rachel Makes It

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Sticky Gingerbread Cake with California Prunes – Rachel Dunston of Rachel Makes It

December 21, 2021
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Sticky Gingerbread Cake with California Prunes – Rachel Dunston of Rachel Makes It

This Sticky Gingerbread Cake by Rachel Dunston (Rachel Makes It) is a riff on Nigella Lawson’s famous recipe. It’s a delicious treat during the holidays with its warm spices and tender crumb. Bonus: it has less refined sugar, is lower in fat, and egg free thanks to the addition of Prune Puree.

~Jump to Recipe~
Rachel Dunston - CA GROWN Influencer

From Rachel:

I grew up in a small California town named for its oak trees and known for its yearly Almond Festival. Our High School was plopped in the middle of orchards and we drove through grapevine covered hills. Growing up, we visited our fruit stands regularly for cherries and corn. I didn’t realize how good I had it until I moved away for college to a place where the growing season is 5 months long. 

Coming back to California was the best thing we ever did for a lot of reasons, but the food is at the top of my list. Living in the Central Valley gives me access to an amazing variety of quality food and quality people. Getting to know a lot of the families who still run their own growing operations has been as good as the food. I’m always happy to support California farmers and farm workers – who are my neighbors and friends.

California has so much amazing produce! But some of my favorite California Grown things to incorporate into my baking are sweet potatoes and the many incredible dried fruits we have here – especially prunes!

Sticky Gingerbread Cake_Rachel Makes It

Get a taste of even more Rachel’s recipes with California Grown deliciousness!

Prune Poke Cake - Rachel Makes It

Chocolate Prune Poke Cake

This cake is chocolate and plum heaven. Super rich, moist and delicious. How can I convince you to try it? Honestly I am not sure what to say, other than the fact the my husband and kids both gobbled it down before I was finished taking photographs of it – so that may be some indication for you.

Sweet Potato Cake - Rachel Makes It

Sweet Potato Cake

Need something super easy and festive for your fall table? This is it! It took me about 10 minutes to put together. Cheating with a package of white cake mix makes life so much easier, and nobody will ever know. Two cups of mashed sweet potatoes makes this sheet cake moist and flavorful. Topped with cream cheese frosting and cranberries and an unexpected pop of shredded coconut.

Mini Fruit Cakes - Rachel Makes It

Mini Fruit Cakes

Many people think of England when it comes to the notorious fruit cake, but the cake actually dates all the way back to ancient Egypt. It’s thought that the first fruit cakes were made as a way to preserve fruit. By soaking dried fruit in alcohol, the shelf life can be greatly extended. I really hope you try out homemade Mini Fruit Cakes this year. It’s kind of my goal to make fruit cake sexy again. Together, we can change her reputation. 

Chocolate Pecan Prune Cookies_Rachel Makes It

Chocolate Pecan Cookies with California Prunes

I am always looking for a way to get my kids to eat more healthy. Discovering that dried plums (or prune) puree can be used as a substitute for butter or oil in baking is a game changer. Using prune puree in recipes that rely heavily on good semi-sweet or dark chocolate is delicious. The kids will never know what you’ve done, and you can rest easy knowing you are killing it at the Mom game. Level 10, for sure.

These cookies are so good, you will be sad you have not been adding prunes all along.

Sweet Potato Cookies_Rachel Makes It

Sweet Potato Cookies with Pecans

Cookies are best as an after school snack or Saturday afternoon baking project. They keep at room temperature for several days and you can add them to school lunches. If you are not into all that, then just whip them up for yourself and scarf them down in an day or two at your leisure.

Adding pecans and raisins to them makes the cookies feel like a healthy and responsible choice while they taste like a total treat.

A seasoned baker and lip sync professional of sorts, Rachel Dunston likes to hang out in the candy and toy aisles at Target. Her house always smells like cake and is full of wild children who make a lot of loud noise. Best known for her mind blowing and creatively decorated cakes, Rachel currently teaches classes, hosts events, raises kids and has worked with many California commodity companies. Rachel appeared on the Food Network in 2020. We know you’ll love her delicious recipe for Sticky Gingerbread Cake with California Prunes!

Sticky Gingerbread Cake_Rachel Makes It
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4.86 from 7 votes

Sticky Gingerbread Cake

This riff on Nigella Lawson's famous gingerbread is by Rachel Dunston (Rachel Makes It) . It's a delicious treat during the holidays with its warm spices and tender crumb. Bonus: it has less refined sugar, is lower in fat, and egg free thanks to the addition of Prune Puree.
Course Dessert
Cuisine American
Keyword Gingerbread Cake
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 9
Calories 386kcal

Equipment

  • 8×8" baking pan
  • Immersion Blender

Ingredients

  • 2/3 cup Prune Puree
  • cup corn syrup
  • cup molasses
  • cup brown sugar
  • cup chopped pitted prunes
  • 1, 3 inch chunk of peeled ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • teaspoon ground cloves
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • 1 cup milk
  • cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 2 tablespoons warm water
  • 2 teaspoons apple cider vinegar

Instructions

  • Preheat the oven to 325°F. Line a 8×8″ baking tin with parchment paper on the bottom and sides. Spray corners with flour based baking spray.
  • Measure the prune puree (or vegetable oil) into a heavy saucepan. Add the corn syrup and molasses.
  • Add sugar to the pan, and chopped prunes.
  • Peel ginger then grate it finely into the saucepan. Add in the spices and salt and keep warm over low heat, whisking until combined.
  • Once everything is combined, remove the pan from heat. The mixture should be just warmed. Add the milk, whisking gently.
  • Whisk in the flour, avoiding lumps as you go. Sometimes an immersion blender is helpful.
  • Dissolve the baking soda in the warm water in a large cup, the vinegar will cause a fizzy so extra space in the cup is important. Whisk the fizzy mixture into your pan. Fun, right?
  • Pour the batter into your lined tin and bake for 50–55 minutes. This is a very moist and sticky cake, so the best way to check for doneness is by pressing the middle down with your fingers and looking for it to spring back. The usual toothpick test isn’t helpful for this cake.
  • Let cool on a rack. This cake is best served cool, the next day.

Nutrition

Serving: 1portion | Calories: 386kcal | Carbohydrates: 92g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 229mg | Potassium: 610mg | Fiber: 3g | Sugar: 63g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 3mg

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