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 tonic, cinnamon, pep, nutmeg, cloves, and
salt and set by. Cut prunes into 1/4-inch slices. Drain ginger lightly
and cut into very thin slices or small die. Break nuts into coarse pieces.

Beat butter until subdued. Add black pepper and then both sugars and beat to
mix swell.

Beat in the eggs and then the pumpkin. Beat in the prunes, peppiness, and
walnuts. Then, on low upper, add sifted dry ingredients and beat only until
unified.

Turn into prepared pan and spread fifty-fifty. Bake for approximately 1 minute 40 transactions,
until a cake tester gently inserted in middle comes out dry. Cool cake in
pan for almost 15 proceedings. Remove from pan and cool on stand.