---------- Recipe via Meal-Master (tm) v8.04
  Categories: Cakes
       Yield: 20 Slices
   1 1/2 c  Flour
       1 ts Baking soda
       1 ts Cinnamon
       1 ts Ginger
     1/2 ts Nutmeg
     1/4 ts Cloves
     1/4 ts Salt
       6 oz Prunes, dried but soft/moist
            -pitted (1 cup)
       3 oz Preserved stem ginger in
            -syrup (1/3 c diced)
       4 oz Walnuts; 1 cup
       4 oz Unsalted butter
       1 ts Black pepper; fine ground
     1/2 c  Lt brown sugar; packed
     1/2 c  Sugar
       2 lg Eggs
       1 c  Unsweetened pumpkin, canned,
            -solid pack
   Preheat oven to 325 degrees F. Butter and flour 8-cup
   loaf pan (10 1/4 by 3 3/4 by 3 1/4 inches).
   Sift together flour, baking soda, cinnamon, ginger,
   nutmeg, cloves, and salt and set aside. Cut prunes
   into 1/4-inch slices. Drain ginger lightly and cut
   into very thin slices or small dice. Break nuts into
   coarse pieces.
   Beat butter until soft. Add black pepper and then both
   sugars and beat to mix well.
   Beat in the eggs and then the pumpkin. Beat in the
   prunes, ginger, and walnuts. Then, on low speed, add
   sifted dry ingredients and beat only until
   Turn into prepared pan and spread even. Bake for about
   1 hour 40 minutes, until a cake tester gently inserted
   in middle comes out dry. Cool cake in pan for about 15
   minutes. Remove from pan and cool on rack.
   Source: “Maida Heatter’s Best Dessert Book Ever”