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.
