Pepper cake with pumpkin & prunes

20 Slices

Ingredients

Quantity Ingredient
1½ cup Flour
1 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Ginger
½ teaspoon Nutmeg
¼ teaspoon Cloves
¼ teaspoon Salt
6 ounces Prunes, dried but soft/moist pitted (1 cup)
3 ounces Preserved stem ginger in syrup (1/3 c diced)
4 ounces Walnuts; 1 cup
4 ounces Unsalted butter
1 teaspoon Black pepper; fine ground
½ cup Lt brown sugar; packed
½ cup Sugar
2 larges Eggs
1 cup Unsweetened pumpkin, canned, solid pack

Directions

Preheat oven to 325 degrees F. Butter and flour 8-cup loaf pan (10¼ by 3 ¾ by 3 ¼ inches).

Sift together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt and set aside. Cut prunes into ¼-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.

Source: "Maida Heatter's Best Dessert Book Ever"

Related recipes