Christmassy Gingerbread Cake with Prunes


We all know the festive season is a time to indulge, and unbuckle our belts. We at NR firmly believe in the 80:20 rule, where we eat a little of what we fancy 20 percent of the time. We have found this really works- denying yourself food only leads to binging, which is far less healthy than a square or two of chocolate. And this spiced cake is no exception. 

Gingerbread conjures up the essence of Christmas. It’s decadent and oozing with taste, but as this is Nutrition Rocks,this cake also packed with nutritional value.

Prunes, which make up a large proportion of the cake, as well as its delicious decoration, are a sneaky way of adding something nourishing into a treat. Prunes are a bit of a wonder fruit. They aid digestion, are packed full of iron, help build muscles and even reduce plaque build-up. So cut yourself a slice and enjoy, guilt free.

Serves 14

Preparation time: 120 minutes


500g extra fine sponge flour

250g butter

¼ litre milk

100g prunes

60g roasted walnuts

4 spoons honey

2 eggs

1 glass sugar

3 spoons gingerbread spice

1 spoon cocoa

1 teaspoon baking powder

1 teaspoon soda

Orange zest to decorate

8 prunes to decorate

Dark chocolate glaze:

200g dark chocolate

50ml rum

4 spoons butter



Melt butter in saucepan, add milk, honey, sugar, spices, cocoa and leave to cool down. Add eggs to the cold mass, mix and then add flour, soda, baking powder and knead the dough to smooth texture. Add roasted walnuts and chopped prunes to dough and mix thoroughly by hand. Put such prepared dough into a baking tray lined with baking paper. Bake for 70-80 minutes at 170 degrees. Check with skewer if the cake is baked. If the skewer is dry, you can finish baking. If it is moist, bake for additional 5-10 minutes. Remove the gingerbread from oven and cool it down.


Melt chocolate and butter in a water bath, add rum. Mix until all ingredients blend.

Pour the gingerbread with warm chocolate glaze, decorate with prunes and orange zest.