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Pepper Cake with Pumpkin & Prunes

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Recipe

 

Yield

1 Cake

Prep

15 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon cinnamon
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1 teaspoon ginger
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½ teaspoon nutmeg
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¼ teaspoon cloves
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¼ teaspoon salt
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6 oz Prunes, dried b prunes
dried, but soft/moist, pitted
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3 ounces crystallized ginger (candied)
in syrup
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4 ounces walnuts
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4 ounces butter, unsalted
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1 teaspoon black pepper
fine ground
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½ cup brown sugar, light
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½ cup sugar
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2 large eggs
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1 cup canned pumpkin purée
unsweetened, packed
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Ingredients

Amount Measure Ingredient Features
355 ml all-purpose flour
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5 ml baking soda
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5 ml cinnamon
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5 ml ginger
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2.5 ml nutmeg
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1.3 ml cloves
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1.3 ml salt
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prunes
dried, but soft/moist, pitted
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86.7 ml/g crystallized ginger (candied)
in syrup
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115.6 ml/g walnuts
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115.6 ml/g butter, unsalted
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5 ml black pepper
fine ground
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118 ml brown sugar, light
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118 ml sugar
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2 large eggs
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237 ml canned pumpkin purée
unsweetened, packed
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Directions

Preheat oven to 325℉ (160℃).

Butter and flour 8-cup loaf pan.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 62150% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 327mg 14%
Total Carbohydrate 23g 23%
Dietary Fiber 5g 18%
Sugars g
Protein 25g
Vitamin A 207% Vitamin C 5%
Calcium 6% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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