Prune Armagnac Gingerbread

3 hours Prep: 20 minutes Cook: 1 hours

665 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

1	x	cocoa powder
1	cup	prunes	pitted, chopped
1/2	cup	armagnac
1	tablespoon	ginger root	minced
3	cups	flour, all-purpose
2	teaspoons	baking soda
2	teaspoons	cinnamon
1	teaspoon	ginger	ground
1	teaspoon	cloves	ground
1/8	teaspoon	cayenne pepper
3/4	teaspoon	salt
1	cup	vegetable shortening
1 1/2	cups	brown sugar	light, firmly packed
1	cup	molasses
1/2	cup	coffee	brewed strong
4	large	eggs	lightly beaten
1	teaspoon	vanilla extract
1/2	cup	candied ginger	chopped

Directions

Preheat oven to 350 degrees F.

Butter a 10-inch springform pan and dust with cocoa powder, knocking out excess.

In a skillet cook prunes, Armagnac or cognac, and gingerroot over moderately high heat, stirring frequently, until almost all liquid is evaporated and remove skillet from heat.

Into a bowl sift flour, baking soda, spices, and salt.

In a large bowl with an electric mixer cream shortening.

Add sugar, beating until light and fluffy.

Add molasses in a stream, beating until combined well.

Add flour mixture, coffee, eggs, and vanilla, beating until just combined.

Reserve 1 T. crystallized ginger and stir remainder into batter with prune mixture.

Turn batter into prepared pan and sprinkle with reserves giner.

Bake gingerbread in oven 1 hour 20 minutes, or until a tester comes out clean, and cool on a rack 1 hour.

Gingerbread may be made 2 days ahead and kept covered at room temperature.

Garnish gingerbread with kumquats and serve warm or at room temperature with creme fraiche or sour cream.

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Nutrition Facts

Serving Size 264g

Amount per Serving

Calories 665 8% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 212mg	71%
Sodium 821mg	34%
Total Carbohydrate 136.0g	45%
Dietary Fiber 3.0g	13%
Sugars 48.0g
Protein 16.0g	32%