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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

  • 8x8" 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 8x8" 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