Ginger Prune Skillet Snack Cake
With my favourite way to utilise California Prunes 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.
Makes: 8 servingsPrep Time: 25 minutesCook Time: 40-45 minutes
- 1 cup California Prunes, chopped
- 3/4 cup sugar
- 3 eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup whole milk
- 2 tbsp fresh grated ginger
- 2 tbsp minced crystallised ginger
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 1/2 tsp ground cinnamon
- Preheat oven to 165°C.
- Grease a 25cm cast iron skillet with non-stick spray. You can also use a 23x33cm baking dish if desired. This will alter the cooking times however.
- In a small saucepan, add in the California Prunes. Cover them with water and bring to a simmer for five minutes. Drain the water, and mash the California Prunes slightly. Set them aside to cool.
- In a large bowl, whisk together the sugar, eggs, oil, and vanilla, grated ginger, and crystallised 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 icing sugar prior to serving if desired.