Ingredients
1 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp 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 tsp black pepper, fine ground
1/2 cup lt brown sugar, packed
1/2 cup sugar
2 large eggs
1 cup unsweetened pumpkin, canned, solid, pack
Directions
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.
Source: "Maida Heatter's Best Dessert Book Ever"
Servings: 20 slices
Pepper Cake With Pumpkin & Prunes Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit; Pumpkin; Squash
The History of Recipes
We can read the history of `recipes` back into the distant past, certainly as far back as pharonic Egypt, and quite possibly further than that. Having said that, these, ancient recipes were just basic hieroglyphic or cunieform instructions for food preparation.
Later on, in Roman times around 25BC a man called Apicius assembled a number of documents describing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into starters, main course and desserts, a style of dining still practiced today. Aspicius also informs us how the Roman chefs used a wide range of spices and herbs, including a few that are still present in modern kitchens like bay, mint and asafoetida. For the next few years, the powerful families of Wesstern Europe competed with each other to lay on the most extravagent meals, and consequentially the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and recording recipes to help cooks of their time. The introduction of the TV brought us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes just like those on this site. |
We hope you enjoy this Pepper Cake With Pumpkin & Prunes recipe.
