• If you want to eat this cake during holiday time you need only 15 minutes in the morning. Preparing is very easy – you just mix everything with a fork. It is ready to eat just after baking – tender and aromatic. This cake stays fresh for couple of days, it is soft and moist. The taste of classic ginger loaf is sweetened with prunes and slightly bittered with ale icing. The last one ingredient is not unpleasant just a little wild. Enjoy!

     

    loaf pan 12 inch

     

    Ingredients:

    • 1/3 cup + 1 tablespoon butter
    • 1/3 cup brown sugar (add ½ cup if you like sweeter cake)
    • ½ cup molasses
    • ½ cup honey
    • 1 cup milk
    • 2 cup all purpose flour
    • 1 ½ teaspoons baking soda
    • 3 teaspoons ginger cookies mixed spices (or pumpkin pie spices mix)
    • 2 eggs
    • ¾ cup prunes, chopped finely

    Icing:

    • ½ cup ginger ale
    • 2 tablespoons plum juice (you can omit if cannot find)
    • 1 tablespoon butter
    • ½ cup icing sugar
    • 2 tablespoons lemon juice

     

     

    Preheat oven to 350°F. Grease and line the pan with parchment paper (base and short sides).

    Place butter, sugar, molasses, honey and milk in a saucepan and heat on a small heat until sugar has dissolved and butter melted. Bring to the boil and remove from heat. Immediately add baking soda, stir together and set aside for 3-4 minutes. Add flour and spices, mix together. In a small bowl lightly beat eggs with a fork and add to the cake mixture. Add prunes, stir until just incorporated. Pour the mixture into the prepared pan and cover with aluminium foil. Bake for 1 hour, remove the foil and bake for further 30 minutes. The toothpic inserted into the center of cake should be only slightly covered with small crumbles. Remove from the oven, cool in pan.

    Icing: place ale and plum juice in a small saucepan and bring to the boil. Boil for 5 minutes and remove from heat. Add butter, mix until has melted. Add lemon juice and gradually add sugar beating with a spoon until the icing is smooth and thick enough.

    Remove the cake from pan. Pour the icing over the top of cake letting it drip on sides.


     

    Category: Tea- and bundtcakes.

    Tags:ale, Christmas, ginger, honey, prune.

  • Different taste of oat cookies again because they became favourite cookies for my children. Are so easy to prepare so we try new flavour composition. These are with cocoa for the ‘chocolate’ effect and hazelnuts and prunes. Cookies are crunchy on the outside and gooey on the inside, and delicious. Prunes give some softness and hazelnuts some crunch. The taste combo – faultless. Enjoy!

     

    24 cookies

     

    Ingredients:

    • ½ cup (minus 1 tablespoon) butter, softened
    • ¾  cup turbinado sugar
    • 1 tablespoons agave syrup (or other plant based syrup)
    • 1 egg
    • 1 teaspoon vanilla extract
    • 3 tablespoons cocoa powder
    • 5 tablespoons sorghum flour (or other flour made of glutenfree cereal)
    • 5 tablespoons rice flour
    • 125 g rolled oats
    • pinch of salt
    • 1 teaspoon baking powder
    • 100 g finely chopped hazelnuts
    • 100 g prunes, chopped

     

     

    In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in plant syrup, egg and vanilla extract, mix together. Add both flours, cocoa powder, baking powder, salt and oats, mix until combined. Add hazelnuts and prunes, mix just until incorporated.

    Preheat oven to 375°F and line a large cookie tray with parchment paper.

    Take walnut sized pieces and roll them into a ball between your palms. Place each ball onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Flatten each ball slightly and bake the tray for 12-15 minutes. Just after baking cookies will be still soft, let them rest on the tray for about 10 minutes then transfer to a wire rack to cool completely.


     

    Category: Cookies.

    Tags:cocoa, glutenfree, hazelnut, oats, prune.