Pepper Cake With Pumpkin & Prunes

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Servings: 20 Difficulty: Advanced
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A spiced pumpkin loaf studded with chewy prunes, preserved ginger, and a surprising kick of black pepper.
Pepper Cake With Pumpkin & Prunes recipe image
Pepper Cake With Pumpkin & Prunes recipe image
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Pepper Cake With Pumpkin & Prunes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 20 Calories: 334.5

Description

This unique Pepper Cake is a moist, dense loaf that balances the earthy sweetness of canned pumpkin with the tart chew of dried prunes. The warm spices of cinnamon, ginger, and nutmeg are elevated by a subtle heat from fresh black pepper and preserved stem ginger, creating a complex flavor profile that is both comforting and intriguing. Its an excellent choice for autumn gatherings or as a sophisticated dessert paired with tea. While the ingredient list includes butter and eggs, this recipe offers a rich, textured experience that stands out from standard pumpkin breads. The addition of walnuts provides a satisfying crunch, while the prunes keep the crumb tender. Its a show-stopping bake that invites second helpings.

Ingredients

Directions

  1. Preheat oven to 325F (165C).
  2. Butter and flour an 8-cup loaf pan (approximately 10 1/4 x 3 3/4 x 3 1/4 inches).
  3. Sift together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt; set aside.
  4. Cut prunes into 1/4-inch slices.
  5. Drain preserved ginger lightly and cut into very thin slices or small dice.
  6. Break walnuts into coarse pieces.
  7. Beat unsalted butter until soft and creamy.
  8. Add black pepper, brown sugar, and white sugar; beat until well mixed and light.
  9. Beat in eggs one at a time, then mix in pumpkin puree.
  10. Fold in sliced prunes, diced ginger, and walnut pieces.
  11. On low speed, gradually add the sifted dry ingredients and beat only until just incorporated.
  12. Turn batter into the prepared pan and spread evenly.
  13. Bake for about 1 hour 40 minutes, or until a cake tester inserted into the center comes out clean.
  14. Cool the cake in the pan for 15 minutes.
  15. Remove from pan and cool completely on a wire rack.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 334.5kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1220.8mg51%
Total Carbohydrate 69.7g24%
Dietary Fiber 3.2g13%
Sugars 0.3g
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure prunes are soft; if they are too dry, soak them in warm water for 10 minutes before slicing.

Preserved stem ginger adds a distinct spicy-sweet kick. If unavailable, candied ginger can be used, though the flavor profile will be milder.

Black pepper is a key flavor component here; do not omit it as it balances the sweetness of the pumpkin and prunes.

Store covered at room temperature for up to 3 days or freeze for longer storage.

Keywords: pepper cake, pumpkin loaf, prunes, preserved ginger, spiced cake, walnuts, black pepper, autumn dessert, fall baking, moist cake, ginger spice, cinnamon, nutmeg, clove, baked goods, loaf pan, tea time, sweet savory, complex flavors, homemade cake
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