Heavenly Ginger & Fruit Pudding Cake (Warm, Spiced & Moist!)

Hey there, my sweet friend — I’m so thrilled you stopped by today! Because what I’m about to share might just become your new favorite cozy dessert: my Ginger & Fruit Pudding Cake.

This cake is everything I love about autumn and winter — rich, moist, warmly spiced, and filled with bursts of sweet dried fruit and zesty lemon. It’s the kind of dessert that fills your kitchen with a nostalgic aroma that reminds you of holidays, family, and the comfort of a hot cup of tea.

Whether you’re serving it for a Sunday dessert, a festive table, or a simple midweek treat, this cake promises joy in every bite.

If you love recipes like this, don’t forget to subscribe to my email list so you never miss a cozy bake from my kitchen to yours.

What Is a Ginger & Fruit Pudding Cake?

This delightful bake is part pudding, part cake — tender, sticky, and luxuriously moist. Think of it as a cross between a traditional British fruit pudding and a spiced loaf. It’s perfect served warm with a drizzle of cream, custard, or even a scoop of vanilla ice cream.

Why You’ll Love It

• Soft and moist from butter, milk, and fruit.
• Spiced and fragrant with ginger and cinnamon.
• Versatile — serve warm or at room temperature.
• Perfect for holidays and cozy gatherings.
• Easy to make with simple pantry staples.

What It Tastes Like

Imagine the buttery richness of a pudding mingling with the warmth of ground ginger and the chew of juicy dried fruits. Every slice is like a cozy hug on a chilly evening.

Ingredient List

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• 200g (1 cup) all-purpose flour
• 150g (¾ cup) brown sugar
• 100g (½ cup) unsalted butter, softened
• 2 large eggs
• 250 ml (1 cup) milk
• 1 tsp baking powder
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• ¼ tsp salt
• 200g (about 2 cups) mixed dried fruits (raisins, apricots, cranberries)
• 50g (¼ cup) crystallized ginger, chopped
• Zest of 1 lemon
• 1 tbsp lemon juice

Tools Needed

• Mixing bowls
• Electric mixer or whisk
• Rubber spatula
• 8-inch cake pan or pudding mold
• Oven

Suggested Substitutions

• Butter: Swap for coconut oil or vegan butter for a dairy-free version.
• Milk: Use almond or oat milk if you’re plant-based.
• Fruits: Try chopped dates, figs, or currants for variation.
• Spices: Add nutmeg or allspice for deeper warmth.

How to Make Ginger & Fruit Pudding Cake

1. Preheat and Prep
   Preheat your oven to 350°F (175°C). Grease and line your cake pan.
2. Cream Butter and Sugar
   In a bowl, beat together the softened butter and brown sugar until light and fluffy. This step is the secret to a soft, rich crumb!
3. Add Eggs
   Beat in the eggs one at a time until the mixture is smooth.
4. Combine Dry Ingredients
   In a separate bowl, whisk together the flour, baking powder, ginger, cinnamon, and salt.
5. Mix Wet and Dry
   Gradually add the dry ingredients to the butter mixture, alternating with milk, until fully combined.
6. Fold in Fruits and Flavor
   Gently stir in the mixed dried fruits, crystallized ginger, lemon zest, and juice. The batter should be thick and fragrant.
7. Bake
   Pour the batter into your prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.
8. Cool and Serve
   Let it cool slightly before slicing. Serve warm with cream or custard.

What to Serve with Ginger & Fruit Pudding Cake

Pair this cake with:

• Warm custard for a traditional English touch.
• Whipped cream or crème fraîche for lightness.
• Vanilla or ginger ice cream for indulgence.
• A cup of chai tea or spiced coffee — perfect match!

Tips for Making It Perfect

• Don’t overmix the batter — gentle folding keeps it fluffy.
• Toss dried fruits in a spoonful of flour before adding to prevent sinking.
• For extra moistness, brush the warm cake with a bit of honey or syrup.
• Bake it a day ahead — the flavors deepen beautifully overnight.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Fridge: Lasts up to 7 days. Bring to room temperature before serving.
• Freeze: Slice and wrap; freezes for up to 3 months. Reheat gently in the microwave or oven.

General Information

This cake has roots in classic British pudding recipes but with a modern twist. The use of ginger and lemon adds brightness, while the mixed fruits nod to festive bakes like plum pudding or fruitcake — only lighter!

Try pairing it with other cozy recipes from my collection like:

• Maple Walnut Coffee Cake

Frequently Asked Questions

1. Can I make this cake gluten-free?
Yes! Substitute with a 1:1 gluten-free baking flour mix.

2. Can I use fresh fruits instead of dried?
You can, but reduce the milk slightly since fresh fruit adds moisture.

3. Can I steam this instead of baking?
Absolutely — steaming gives it a denser, pudding-like texture.

4. What can I use instead of brown sugar?
Use coconut sugar or a mix of white sugar and molasses.

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Conclusion

There’s something timeless about this Ginger & Fruit Pudding Cake — simple ingredients, warm spices, and the comforting sweetness of dried fruit. It’s the kind of bake that makes any day feel like a celebration.

If you loved this recipe, try my Maple Walnut Coffee Cake next — it’s another cozy favorite!

Until next time, bake with love and sprinkle a little joy in every bite.

Interactive Elements

💬 I’d love to hear from you! Leave a comment below or share your beautiful creation on Pinterest — tag me at @poulefrecipe!

Nutritional Information

Serving	Calories	Protein	Carbs	Fat	Sugar
1 slice	290 kcal	5g	42g	11g	25g

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