Spiced Prune Snack Cake
This delicious spice snack cake gets an added dose of healthy sweetness from California Prunes. Recipe by Meg of This Mess is Ours
Servings: 8 squares
Prep Time:
Cook Time:
Ingredients
- 1/4 cup small diced prunes, about 7
- 1 cup boiling water
- 6 tablespoons salted butter, melted
- 1/2 cup packed dark brown sugar
- 2 egg yolks
- zest of 1 Naval orange, plus more for garnishing if desired
- 1 teaspoon pure vanilla extract
- 1 cup gluten-free or conventional all-purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon coarse kosher salt
- 1/2 teaspoon baking powder
- 2 tablespoons chopped walnuts
- 1 tablespoon candied ginger pieces
Directions
- Pour the boiling water over the prunes and soak for 15 minutes.
- Meanwhile, preheat the oven to 350° Line a 9″ bread pan with parchment then lightly spray with cooking spray and set aside.
- After the prunes have soaked, reserve one tablespoon of the soaking liquid and drain the rest. Use a fork to mash the prunes and the 1 tablespoon of soaking liquid into a paste with no big chunks remaining.
- In a mixing bowl combine the prune puree, melted butter, dark brown sugar, yolks, orange zest, and vanilla extract. Whisk until combined.
- Sprinkle the flour, ginger, allspice, salt, and baking powder over the mixture then stir to combine.
- Spread the batter into the prepared loaf pan, sprinkle the walnuts and candied ginger over the top.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 10 minutes then remove the cake from the pan and slice to serve.
