• 12servings
  • 90minutes
  • 465calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B9, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. Unsweetened cocoa , for dusting 1 cup(s) (2 sticks) margarine , softened, substitute butter 5 cup(s) packed dark brown sugar

  2. 1 teaspoon(s) vanilla extract

  3. 2 large eggs

  4. 3 cup(s) all-purpose flour

  5. 1 cup(s) buttermilk or plain low-fat yogurt

  6. 3/4 cup(s) dark molasses

  7. 1 tablespoon(s) ground ginger

  8. 2 teaspoon(s) baking soda

  9. 1 1/2 teaspoon(s) ground cinnamon

  10. 1 teaspoon(s) salt

  11. 3/4 teaspoon(s) ground allspice

  12. 1 1/2 cup(s) walnuts , coarsely chopped 1 cup(s) pitted prunes , coarsely chopped Confectioners' sugar , for dusting

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Grease 9-inch tube pan (about 3 quarts); dust with cocoa.

  2. In large bowl, with mixer at low speed, beat margarine or butter, brown sugar, vanilla extract, and eggs until blended. Increase speed to high; beat until light and fluffy, about 5 minutes.

  3. Reduce speed to low; add flour, buttermilk or low-fat yogurt, dark molasses, ground ginger, baking soda, ground cinnamon, salt, and ground allspice; beat until well mixed, constantly scraping bowl with rubber spatula. With spoon, stir in walnuts and prunes.

  4. Spoon batter into pan, spreading evenly with back of spoon. Bake cake 50 to 60 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; loosen cake and invert onto wire rack to cool completely.

  5. Sift confectioners' sugar through sieve over cake just before servings.


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