Description
This Ginger & Fruit Pudding Cake is a cozy, spiced dessert made with dried fruits, crystallized ginger, and lemon zest. Moist, warm, and perfect for holidays or a comforting tea-time treat.
Ingredients
200 grams (1 cup) all-purpose flour
150 grams (3/4 cup) brown sugar
100 grams (1/2 cup) unsalted butter, softened
2 large eggs
250 ml (1 cup) milk
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
200 grams (about 2 cups) mixed dried fruits (raisins, apricots, cranberries)
50 grams (1/4 cup) crystallized ginger, chopped
Zest of 1 lemon
1 tablespoon lemon juice
Instructions
1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan or pudding mold.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
3. Beat in the eggs, one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, ground ginger, cinnamon, and salt.
5. Add the dry ingredients to the butter mixture in batches, alternating with milk, until combined.
6. Fold in the mixed dried fruits, chopped crystallized ginger, lemon zest, and lemon juice.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool slightly before serving warm with cream, custard, or ice cream.
Notes
This cake tastes even better the next day as the flavors deepen.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.
To freeze, wrap slices tightly and store for up to 3 months.
Reheat in the microwave for 15–20 seconds for that just-baked warmth!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25
- Sodium: 120
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
- Cholesterol: 70