Ingredients

The following ingredients have 8 Servings
  • 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 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
  • optional to serve: orange zest

Instruction

  • Pour the boiling water over the prunes and soak for 15 minutes.
  • Meanwhile, preheat the oven to 350°F. 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. Allow to cool to room temperature then slice into 8 pieces to serve.