Gooey Fruited Orange Ginger Cake ( A Holiday Cake)

Garrison Wayne

By
@TheOrganizedChef

This cake is kin to a steamed cake or an English Pudding, which is actually a cake. The middle of this cake will fall and get moist and gooey as it cools. If you can time this to serve warm for a large crowd, you will be a hit!. If you wish, you can substitute dates for the prunes. Use about 18 large dates. This cake is a heartwarming Holiday Treat. Happy Holidays!


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Rating:

Comments:

Serves:

12-16

Prep:

25 Min

Cook:

55 Min

Method:

Bake

Ingredients

12 large
prunes, snipped in small bits
1 large
orange, juice and zest
1 Tbsp
molasses
2/3 c
milk
2/3 c
sugar
2/3 c
dark brown sugar
3/4 tsp
kosher salt
2 tsp
dry ginger
2 tsp
baking powder
1 tsp
baking soda
1/3 c
candied ginger, chopped
2 large
eggs, beaten
2/3 c
cooking oil
2 Tbsp
bourbon whiskey
2 1/3 c
all purpose flour

FOR THE GLAZE

2 1/2 Tbsp
butter, unsalted
2 c
powdered sugar
3 Tbsp
milk

Directions Step-By-Step

1
Preheat oven to 350 degrees. Butter a 9 inch springform pan. Line the bottom with parchment. Butter the parchment. Wrap some foil around the bottom of the pan to prevent any spills.
2
Place all the cake ingredients, except the flour, in a large bowl. Mix well by hand.
3
Add the flour and stir just until mixed. Scrape batter into prepared pan.
4
Bake cake until it tests with a pick. 50-55 minutes. Cake will have pulled away from the sides and the middle will have fallen a bit. It will be firm to the touch.
5
Cool on a rack for 15-20 minutes. Unmold to a plate. The center will fall some more as it cools.
6
Make frosting by mixing butter, milk and powdered sugar until smooth. Frost the cake while warm.
7
Serve wedges of cake warm or at room temperature.