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)


  • 1Preheat 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.
  • 2Place all the cake ingredients, except the flour, in a large bowl. Mix well by hand.
  • 3Add the flour and stir just until mixed. Scrape batter into prepared pan.
  • 4Bake 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.
  • 5Cool on a rack for 15-20 minutes. Unmold to a plate. The center will fall some more as it cools.
  • 6Make frosting by mixing butter, milk and powdered sugar until smooth. Frost the cake while warm.
  • 7Serve wedges of cake warm or at room temperature.

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About Gooey Fruited Orange Ginger Cake ( A Holiday Cake)

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