Sticky Stem Ginger and Prune Cake



This is the perfect cake to enliven a dullish day. Although meant to be high summer it felt more like a glorious autumn day and perfect for tramping through the woods with the dog. I half expected Mr Tumnus to pop out from a gnarly oak to offer me a cup of tea. Earl Grey in fine bone china of course. To go with the tea we would have to have cake, and here is a delightful prune and stem ginger cake from Alex Yandell, who has written Cook.Taste.Autumn. Smile for use on the iPad. To find out more go to

This is a great way of seeing recipes while cooking as you can turn the iPad to landscape when the method is enlarged for easy reading. None of that nipping across the kitchen to put on reading glasses to peer at recipe.

170g of self raising flour, sifted together

3 tsp powdered ginger

120g unsalted butter, softened

120g dark soft muscovado sugar

4 TBS golden syrup

2 large free range eggs, beaten

100g of stem ginger in syrup, finely chopped (about 5 knobs)

100g ready to eat prunes, finely chopped

To finish:

2 TBS of syrup from the jar of stem ginger

2 TBS demerara sugar
1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a medium sized loaf tin (about 8 1/2 inches by 4) and line it with baking paper.  Set aside.

2.Cream the butter and sugar together until light and fluffy.

3. Add the golden syrup and the beaten eggs a bit at a time, whisking until thoroughly combined.
4. Whisk in the flour and powdered ginger.
5. Stir in the prunes and chopped stem ginger.
6. Pour  the batter into the prepared loaf tin, smoothing over the top.  Bake in the preheated oven for 40 to 50 minutes, until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.
7. Remove from the oven.  Immediately brush the top with the stem ginger syrup allowing it to asorb completely.  Sprinkle with the demerara sugar and allow to cool completely in the pan.

This cake will keep very well in a covered tin for about 4 to 5 days.