| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | February 19 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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