1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
Preheat oven to 350*F and grease a 9″ round pie pan.
You’ll want to reconstitute the prunes for 10 minutes before adding them to the batter. Here’s how: boil water (about 1/2 cup), and set the prunes in a small dish. Once the water is boiling, pour it over the prunes and cover with a plate to allow the prunes to steam and moisten.
Meanwhile, sift and combine the dry ingredients in a mixing bowl. The prunes should be ready, so take them from the hot liquid, slice into smaller chunks, and use 1/4 cup of the prune liquid as you mix all the other wet ingredients together in a mixing bowl. Combine wet and dry ingredients and pour into the baking dish. Bake for 50-60 minutes, or until a toothpick poked into the center of the cake comes out clean. To get the bread out of the dish to cool, plop upside down onto a cooling rack and give the dish firm taps with the end of a wooden spoon. You’ll probably want to use a towel to gently shake the dish, releasing your bread in it’s entirety. Let cool completely, then serve with whipped cream and coffee.