Prune Gingerbread Loaf Cake With Chocolate
A sticky yet fine textured crumb with a smooth mouthfeel. This chocolate prune gingerbread loaf cake recipe is ever so easy to make. It’s light, moist, not too sweet and well flavoured without being overly spicy. It keeps really well too, so ideal for lunchboxes as well as picnics and afternoon tea.
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Summer finally arrived a couple of weeks ago and cooking, especially cakes, suddenly didn’t seem quite so appealing. I had, however, a Transition meeting to attend that Monday evening where we were all meant to bring along some food to share. So despite the heat on Sunday, I made a cake – a prune gingerbread cake from Unwrapped *. It sounded rather yummy and it smells wonderful.
Chocolate Prune Gingerbread Loaf Cake
Gingerbread is one of the easiest cakes to make. It uses the melting method, which means there’s no need to cream butter and sugar together. That’s usually the bit that takes the time, especially if you’ve forgotten to take the butter out of the fridge in plenty of time to soften.
The only additional step to melting and stirring, is chopping up the prunes. And that only takes a minute. So although this chocolate prune gingerbread loaf cake takes a while to bake, hands on time is ten minutes at most.
I changed the method to make it even easier and swapped some of the ingredients to suit a whole food blog.
Ingredients
The original recipe uses buttermilk. I used a mix of Greek yoghurt and water instead the first time I made it. This combination works really well. But it’s entirely up to you which you go for. These days I tend to use kefir. It works just as well as buttermilk.
As well as the dairy swaps, I also use wholemeal flour. Not only does this turn this rather gorgeous cake into a whole food, but it also adds flavour.
Instead of treacle, I use molasses, but this is entirely optional. I’ve also halved the amount.
I have used several different types of chocolate over the years. I started with a bar of maya gold, as per the original recipe, but now prefer dark chilli chocolate. This gives just a hint of warmth to enhance the gingery vibes. I’ve also used plain dark chocolate to good effect.
Prunes make a wonderful addition to gingerbread. They provide bursts of fruity sweetness but also help to make the texture delightfully sticky.
What Does Chocolate Prune Gingerbread Loaf Cake Taste Like?
The baking cake scents the house wonderfully and lasts for ages. The cake tastes absolutely wonderful. It has a fine texture, a really smooth mouthfeel and is nicely sticky as any good gingerbread is. It’s light, moist, not too sweet and well flavoured without being overly spicy.
The chocolate, prune and spices are well balanced and although you can taste them all, none overpower the others. If you like gingerbread, you’re sure to like this chocolate prune version.
It also keeps really well. I know this because that first time I made it, we got to take the remaining quarter home with us. I put it in a tin, then forgot about it for a few days. When I rediscovered it, it was not only entirely edible, but even more delicious.
In fact, if you can manage it, bake this loaf cake the day before you need it. Let it cool, then wrap it in greaseproof paper and store it in an airtight container until needed.
A Trip To Bath
I’m off to Bath with CT and a friend this morning for a couple of days. I hardly know Bath at all, so I’m looking forward to taking in the sights. However, this is not a simple sightseeing tour, but a much anticipated day spent with Rachel Demuth at her vegetarian cookery school where we will be making Middle Eastern mezze.
Meanwhile CT will wander the streets in search of anything interesting in the botanical line.
Other Prune Recipes You Might Like
- Fruit loaf with prunes, walnuts & honey
- How to make your own prunes
- Prune porridge topped with toasted walnuts & cinnamon
- Prune rock cakes
- Quinoa and prune veggie burgers
- Spiced prune chocolate pots
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this prune gingerbread loaf cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Prune Gingerbread Loaf. PIN IT.
Chocolate Prune Gingerbread Loaf
Ingredients
- 125 g unsalted butter
- 100 g dark chocolate (I like to use chilli chocolate)
- 2 tbsp blackstrap molasses (or use treacle)
- 90 g dark muscovado sugar
- 125 g pitted prunes finely chopped
- 175 g wholemeal flour (whole wheat)
- 1 tsp bicarbonate of soda (baking soda)
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 large egg (I used a duck egg)
- 100 g Greek yoghurt (or use 150ml kefir or buttermilk and no water)
- 50 ml water
Instructions
- Over a gently heat, melt the butter in a large saucepan together with the chocolate, treacle and sugar. Leave to cool slightly,125 g unsalted butter, 100 g dark chocolate, 2 tbsp blackstrap molasses, 90 g dark muscovado sugar
- Beat in the prunes followed by the egg until everything is smooth and well mixed.1 large egg, 125 g pitted prunes
- Sift the flour, bicarbonate of soda, ginger and cinnamon into the pan. Fold it in carefully to ensure no lumps form. If they do, just whisk them out.175 g wholemeal flour (whole wheat), 1 tsp bicarbonate of soda (baking soda), 2 tsp ground ginger, 1 tsp ground cinnamon
- Mix the yoghurt and water together, then add to the pan and stir until everything is just about incorporated.100 g Greek yoghurt, 50 ml water
- Pour into a lined 900g (2lb) lined loaf tin (I sometimes use a silicone mould inside a tin for easy release).
- Bake in a preheated oven at 160℃ (140℃ fan, 320℉, Gas 3) for fifty minutes or until an inserted skewer comes out more or less clean.
- Leave in the tin to cool for ten minutes, then turn out onto a wire rack to cool completely.
Notes
Nutrition Estimate
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We are gingerbread fans and this recipe hit the spot. I used Einhorn flour in lieu of my usual go-to Spelt and 50/50 Molasses/Honey as I only had regular dark chocolate on hand. The amount of batter filled 5 jumbo muffin tins and took approx 30 min to bake. I like to portion recipes up like that for give-always and portion control.
Glad you enjoyed the recipe. Spelt is my usual go to, but Einkorn is a good one too. Going to try your half honey, half molasses version next time I make this. It sounds gorgeous. Good tip on portioning out the cakes with the double benefit of reducing cooking time.
Johanna – I so understand what you mean – looking forward to something that just doesn’t turn out as good as you expected it to be – I seem to do this rather a lot. I was happy with this one though, although neither the chocolate nor the prunes really came through as distinctive flavours, they added an extra something that I thought made a great whole.
this looks great – I have tried that recipe once and it wasn’t what I expected so I was disappointed – neither enough chocolate taste nor prune taste but I think the spiciness was great
Thank you MaryMoh
This cake must be very moist and delicious with added prunes. Thanks for sharing.
Thanks Lucie – Bath is indeed a beautiful city.
Emmalene – I haven’t tried Nigella’s version – will have to put that on my ever growing list. Yes I did mean Transition Town – we’re in Liskeard, Cornwall. Are you a part of one too?
Liz – Thank you, I did indeed enjoy – very much.
Sushma – Thank you, you always say such lovely things.
Chele – It may have looked rich, but it was actually quite light.
Janice – This was my first adventure with prunes and chocolate – I’ll be using this combination again.
BG – It always makes me feel better if I can kid myself it might be good for me!
Bridgett – Thank you, I did enjoy Bath.
CityHippy – Thank you, I did have fun and am trying to write up a post now. The course was really really good.
Margaret – Thank you for the buttermilk tip. Bath is a lovely city and we really enjoyed our trip.
Joanna – Thanks for the suggestion for CT, but we didn’t get it until we were back home. As for prunes, I have to admit, I have no idea as to the variety. I had a packed of prunes from somewhere in my cupboard and just opened them and used them. I take it, there is a difference in taste and quality – oh so much to learn.
Celia – I do have some photos, but never ever enough – multi tasking is just not my thing!
Kate – Good to hear from another Transitioner. Our group has been going for about two years or so and I’ve been on the core group for most of that time. That sounds very grand, but I don’t really do a lot as have little time. Think we probably need to meet, then I can give you some sourdough, talk about Transition and rave to you about how wonderful Bath is.
CC – It was a really good cake – the prunes were actually quite subtle, but definitely added something.
Suzi – I am now a huge fan of using yogurt in baking and don’t see why sheep or goat yogurt wouldn;t work as well. Can I ask what your role is viz Ivan Day – intriguing?
Oxslip – We were there such a short time, we didn’t have the opportunity to sample the baths, but I’ve heard from others that it’s a great way to spend time. The course was so good, I now want to go back for another one – shall start saving now. We did book for this quite a long way in advance.
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Oh lucky you, I’ve been trying to go on one of those courses but whenever I look they are all full. If you get time off I think there are walk-in cheapies at the Spa in the evening, so you can bob about in the pool on the roof and look at the view. Enjoy it.
Tempting cake – I’ve had prunes and spice in chocolate cakes but not together. Bet the flavours were incredible!
This looks wonderful – as ever!
I love the idea of using yoghurt instead of butter milk. I try to avoid cow’s milk where at all possible, but I’m yet to come across a sheep or goat’s buttermilk. Using yoghurt would mean I could eat it with no worries.
Hiya – love this recipe – as you say, maybe not perfect hot weather cake, but damn fine all the same! Interested to hear you’re involved in Transition – I’ve just become involved in my local one – only two weeks ago – would be really interested to know what your involvement is and how far down the line your group is. I’m partic interested in the food side of things (Surprise!). I lived in Bath for about 6 years, got married there and had both my children there, so it holds a special place in my heart – I would recommend places to visit, but as I moved away 7 years ago, it’s probably out of date info! Would like to hear your info about Transition Towns – will chat later.
http://grazingkate.blogspot.com
Gorgeous combo of flavours, Choclette! Middle Eastern mezze – I hope you get to take some photos to share! 🙂
CT could visit Special Plants just outside Bath. That cake sounds just wonderful, I love prunes enrobed in chocolate, so this sounds like one for me to try when the weather cools down a bit. Do you use french agen prunes or american ones? I like the french ones with their aniseedy almost taste.
I love Bath – such a beautiful city.
To make a substitute for buttermilk you could also use half natural yogurt and half semi-skimmed milk (tip courtesy of Nigella!). Works for me.
Love the cake and recipe you have blogged.
Oh have fun at the the cooking school, that sounds great. Looking forward to reading a post about it! Hmm, middle eastern food…
The cake looks delicious. Fruit and chocolate- it doesn’t get much better.
The cake looks so rich and delicious! I love it. Enjoy Bath!
Really looks lovely, and much more healthy than an ordinary chocolate cake. I love a cake that keeps well.
choc and prunes is such a great combo, looks fab.
Ooooooh – the colour of that cake looks so rich and naughty! Love it ;0)
It looks lovely & perfectly done..
Chocolate and prunes – yummy. Haven’t been to Bath for years – enjoy
BTW do you mean Transition Town meeting?! If so where are you?
Lovely-dates would be good too, but would give a slightly different flavour. Have you also tried (you probably have) Nigella’s chocolate gingerbread?
This looks a wonderful bake – beautifully presented too. Enjoy Bath – it is a lovely City.