1 1/2 c Flour
1 ts Baking soda
1 ts Cinnamon
1 ts Ginger
1/2 ts Nutmeg
1/4 ts Cloves
1/4 ts Salt
6 oz Prunes, dried but soft/moist
-pitted (1 cup)
3 oz Preserved stem ginger in
-syrup (1/3 c diced)
4 oz Walnuts; 1 cup
4 oz Unsalted butter
1 ts Black pepper; fine ground
1/2 c Lt brown sugar; packed
1/2 c Sugar
2 lg Eggs
1 c Unsweetened pumpkin, canned,
-solid pack
Preheat oven to 325 degrees F. Butter and flour 8-cup loaf pan (10
1/4 by 3 3/4 by 3 1/4 inches).
Sift together flour, baking soda, cinnamon, ginger, nutmeg, cloves,
and salt and set aside. Cut prunes into 1/4-inch slices. Drain ginger
lightly and cut into very thin slices or small dice. Break nuts into
coarse pieces.
Beat butter until soft. Add black pepper and then both sugars and
beat to mix well.
Beat in the eggs and then the pumpkin. Beat in the prunes, ginger, and
walnuts. Then, on low speed, add sifted dry ingredients and beat only
until incorporated.
Turn into prepared pan and spread even. Bake for about 1 hour 40
minutes, until a cake tester gently inserted in middle comes out dry.
Cool cake in pan for about 15 minutes. Remove from pan and cool on
rack.
Yields
20 Slices