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Ingredientes
- 1Â 1/2 c. Flour
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 1 tsp Ginger
- 1/2 tsp Nutmeg
- 1/4 tsp Cloves
- 1/4 tsp Salt
- 6 ounce pitted prunes (1 c.) dry but soft
- 3 ounce Preserved stem ginger in syrup (1/3 c) diced
- 4 ounce Walnuts 1 c.
- 4 ounce Unsalted butter
- 1 tsp Black pepper fine grnd
- 1/2 c. Lt brown sugar packed
- 1/2 c. Sugar
- 2 lrg Large eggs
- 1 c. Unsweetened pumpkin canned, solid pack
Direcciones
- Preheat oven to 325.
- Butter and flour 8 c. loaf pan ( 10 1/4 by 3 3/4 by 3 1/4" ).
- Sift together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt and set aside. Cut prunes into 1/4" slices.
- Drain ginger lightly and cut into very thin slices or possibly small dice. Break nuts into coarse pcs.
- Beat butter till soft. Add in black pepper and then both sugars and beat to mix well.
- Beat in the Large eggs and then the pumpkin. Beat in the prunes, ginger, and walnuts. Then, on low speed, add in sifted dry ingredients and beat only till incorporated. tUrn into prepared pan and spread even.
- Bake at 325 for about 1 hour 40 min, till a cake tester gently inserted in middle comes out dry. Cold cake in pan for about 15 min. Remove from pan and cold on rack.
- Yield: 20 Slices
