Unsweetened cocoa powder for
-dusting pan
1 c Chopped pitted prunes
1/2 c Armagnac or Cognac
1 tb Minced peeled fresh
-gingerroot
3 c All-purpose flour
2 ts Baking soda
2 ts Cinnamon
1 ts Ground ginger
1 ts Ground cloves
1/8 ts Cayenne
3/4 ts Salt
1 c Vegetable shortening at room
-temperature
1 1/2 c Packed light brown sugar
1 c Unsulfured molasses
1/2 c Strong brewed coffee
4 lg Eggs; beaten lightly
1 ts Vanilla
1/2 c Chopped crystallized ginger
Creme fraiche or sour cream
-for serving
Sliced kumquats for garnish
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.
Yields
1 servings
