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Gingerbread cake with plum butter: no scale or mixer, moister the next day
This gingerbread sheet cake combines flour, honey, cocoa, and warm spices, then gets a plum butter and chocolate topping. Makes 20 pieces.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 30 min
- Total time
- 1 hr 20 min
- Temperature
- 180 °C (350 °F)
- Servings
- 20 pieces
- Difficulty
- Easy
This moist gingerbread sheet cake uses a single 250 ml cup to measure the batter ingredients. Simply whisk together a batter of semi-coarse wheat flour, honey, milk, oil, cocoa powder, and gingerbread spice. Spread plum butter, a thick plum jam, over the warm cake, then top it with chocolate once cooled. The honey and plum butter hold in moisture, making the cake even moister the next day. Unlike tea-based gingerbread cake, this version uses milk and has chocolate on top; unlike apple gingerbread cake, it has no fruit in the batter.
Ingredients
Batter
Topping
1 cup = 250 ml (metric cup)
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Instructions
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Prepare the pan
5 minPreheat the oven to 180 °C (350 °F). Line a baking pan measuring approximately 25 × 35 cm with parchment paper.
Mix the batter
5 minIn a bowl, mix the flour, powdered sugar, cocoa powder, gingerbread leavening powder, and gingerbread spice. In another bowl, mix the milk, oil, eggs, and honey. Pour the wet mixture into the dry ingredients and whisk just until you have a smooth, thin batter. Do not overmix.
Bake
30 minPour the batter into the pan and bake at 180 °C (350 °F) for 25–30 minutes, until a skewer inserted into the center comes out dry.
Spread with plum butter
30 minWarm the plum butter briefly until spreadable, then spread it over the warm gingerbread cake. Let the cake cool in the pan.
Top with chocolate
10 minMelt the chocolate and butter together in a bowl over a pan of simmering water, then spread over the cooled cake. Once the chocolate has set, cut the cake into squares. Keep covered for 3–4 days; it will be moistest the next day.
Tip: Use an ordinary 250 ml cup, and use the same one for all the ingredients. If you don't have gingerbread leavening powder, use 1 tsp baking soda and 1 tsp baking powder. Read more: Baking with cups: how to measure and convert to grams
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 210 kcal
- Protein
- 3.0 g
- Carbohydrates
- 28 g
- of which sugars
- 14 g
- Fat
- 9.8 g
- of which saturates
- 2.8 g
- Fiber
- 1.1 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Hrnčekový perník s lekvárom: bez váhy aj mixéra a na druhý deň je ešte vláčnejší
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