Ginger Prune Skillet Snack Cake
Created by:The Country Cleaver
With my favorite way to utilize plums still being baking, I wanted to create an easy skillet snack cake that would be moist and delicious, peppery and light from the ginger, and just as comforting to enjoy with tea or your morning cup of coffee.
1 cup Prunes, chopped
¾ cup Sugar
½ cup Vegetable Oil
1 tsp Vanilla
¾ cup Whole Milk, or Buttermilk
2 Tbsp Fresh Grated Ginger
2 Tbsp minced Crystalized Ginger
1 ¾ cup All Purpose Flour
1 tsp Baking Soda
1 tsp ground Nutmeg
1 tsp ground Allspice
1 ½ tsp ground Cinnamon
Preheat oven to 325 degrees. Grease a 10 inch cast iron skillet with non-stick spray. You can also use a 9×13 inch baking dish if desired. This will alter the cooking times however.
In a small sauce pan, add in the prunes. Cover them with water and bring to a simmer for five minutes. Drain the water, and mash the prunes slightly. Set them aside to cool.
In a large bowl, whisk together the sugar, eggs, oil, and vanilla, grated ginger, and crystalized ginger. In another large bowl, whisk together the remaining dry ingredients. Fold the wet ingredients into the dry ingredients until just mixed. Do not overwork.
Pour the batter into the skillet. The batter should come about 2/3 of the way up the sides of the skillet, but not more.
Bake for 40-45 minutes, checking at 35, and every five minutes after to ensure that it is just cooked, but not over cooked. Remove it from the oven and place it on a wire cooling rack. Wait until completely cool to slice and serve. Dust with powdered sugar prior to serving if desired.