Ginger Prune Skillet Snack Cake
This easy Skillet Snack Cake from our friends at Homemade Home is moist, delicious, peppery and light. Enjoy a slice with with tea or your morning cup of coffee.
Ingredients
- 1 cup California Prunes chopped
- ¾ cup sugar
- 3 eggs
- 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 (bicarb)
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 ½ tsp ground cinnamon
Instructions
- Preheat oven to 325F (160C) degrees. Grease a 10 inch (25 cm) cast iron skillet with non-stick spray. You can also use a 9×13 (22 x 32 cm) 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.
Notes
This cake is the perfect snack (or even breakfast)! Serve with a cup of tea or coffee.
Nutrition
Calories: 395kcalCarbohydrates: 58gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 64mgSodium: 171mgPotassium: 259mgFiber: 3gSugar: 30gVitamin A: 299IUVitamin C: 0.3mgCalcium: 57mgIron: 2mg