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Ingredients Jump to Instructions ↓

  1. 1 1/2 c Flour

  2. 1 ts Baking soda

  3. 1 ts Cinnamon

  4. 1 ts Ginger

  5. 1/2 ts Nutmeg

  6. 1/4 ts Cloves

  7. 1/4 ts Salt

  8. 6 oz Prunes, dried but soft/moist

  9. -pitted (1 cup) 3 oz Preserved stem ginger in

  10. 1/3 c diced

  11. 4 oz Walnuts;

  12. 1 cup

  13. 4 oz Unsalted butter

  14. 1 ts Black pepper; fine ground

  15. 1/2 c Lt brown sugar; packed

  16. 1/2 c Sugar

  17. 2 lg Eggs

  18. 1 c Unsweetened pumpkin, canned,

  19. 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

  20. 40 minutes, until a cake tester gently inserted

  21. 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" --

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