Gooey Fruited Orange Ginger Cake ( A Holiday Cake)

Garrison Wayne


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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25 Min
55 Min


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  • 12 large
    prunes, snipped in small bits
  • 1 large
    orange, juice and zest
  • 1 Tbsp
  • 2/3 c
  • 2/3 c
  • 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

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

How to Make Gooey Fruited Orange Ginger Cake ( A Holiday Cake)


  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.

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