Prune armagnac gingerbread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Unsweetened cocoa powder for dusting pan | ||
| 1 | cup | Chopped pitted prunes |
| ½ | cup | Armagnac or Cognac |
| 1 | tablespoon | Minced peeled fresh gingerroot |
| 3 | cups | All-purpose flour |
| 2 | teaspoons | Baking soda |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Ground ginger |
| 1 | teaspoon | Ground cloves |
| ⅛ | teaspoon | Cayenne |
| ¾ | teaspoon | Salt |
| 1 | cup | Vegetable shortening at room temperature |
| 1½ | cup | Packed light brown sugar |
| 1 | cup | Unsulfured molasses |
| ½ | cup | Strong brewed coffee |
| 4 | larges | Eggs; beaten lightly |
| 1 | teaspoon | Vanilla |
| ½ | cup | Chopped crystallized ginger |
| Creme fraiche or sour cream for serving | ||
| Sliced kumquats for garnish | ||
Directions
Preheat oven to 350F. Butter a 10-inch springform pan and dust with cocoa powder, knocking out excess.
In a skillet cook prunes, Armagnac, and gingerroot over moderately high heat, stirring frequently, until almost all liquid is evaporated. Remove pan from heat.
Into a bowl sift flour, baking soda, spices, and salt. In another bowl with an electric mixer cream shortening. Add sugar, beating, and beat mixture until light and fluffy. Add molasses in a stream, beating until combined well. Beat in coffee, flour mixture, eggs, and vanilla until batter is just combined. (It may separate at this point.) Reserve 1 tablespoon crystallized ginger and stir remainder into batter with prune mixture. Turn batter into prepared pan and sprinkle top with reserved ginger.
Bake gingerbread 1 hour 20 minutes, or until a tester comes out clean, and cool on a rack 1 hour. (The gingerbread will fall slightly in center.) Serve gingerbread warm or at room temperature with creme fraiche and kumquats.
Gourmet February 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.