Prune Armagnac Gingerbread

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.