| 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
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