Prune Armagnac Gingerbread
Yield
1 batchPrep
20 minCook
1 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cocoa powder
|
*
|
| 1 | cup |
prunes
pitted, chopped |
*
|
| ½ | cup |
armagnac
|
* |
| 1 | tablespoon |
ginger root
minced |
|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
cloves
ground |
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | cup |
vegetable shortening
|
*
|
| 1 ½ | cups |
brown sugar
light, firmly packed |
*
|
| 1 | cup |
molasses
|
|
| ½ | cup |
coffee
brewed strong |
|
| 4 | large |
eggs
lightly beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
crystallized ginger (candied)
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cocoa powder
|
*
|
| 237 | ml |
prunes
pitted, chopped |
*
|
| 118 | ml |
armagnac
|
* |
| 15 | ml |
ginger root
minced |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
cloves
ground |
|
| 0.6 | ml |
cayenne pepper
|
|
| 3.8 | ml |
salt
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 355 | ml |
brown sugar
light, firmly packed |
*
|
| 237 | ml |
molasses
|
|
| 118 | ml |
coffee
brewed strong |
|
| 4 | large |
eggs
lightly beaten |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
crystallized ginger (candied)
chopped |
*
|
Directions
Preheat oven to 350℉ (180℃).
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 tablespoon 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.
