*  Exported from  MasterCook II  *
 
                    Prune Armagnac Gingerbread - Gourmet
 
 Recipe By     : Gourmet Weekends - p. 97
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Want To Try
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         unsweetened cocoa powder
    1      cup           pitted prunes -- chopped
      1/2  cup           Armagnac or cognac
    1      tablespoon    fresh ginger root -- minced
    3      cups          all-purpose flour
    2      teaspoons     baking soda
    2      teaspoons     cinnamon
    1      teaspoon      ground ginger
    1      teaspoon      ground cloves
      1/8  teaspoon      cayenne
      3/4  teaspoon      salt
    1      cup           vegetable shortening -- room temperature
    1 1/2  cups          light brown sugar -- firmly packed
    1      cup           unsulfured molasses
      1/2  cup           strong brewed coffee
    4      large         eggs -- lightly beaten
    1      teaspoon      vanilla
      1/2  cup           crystallized ginger -- chopped
                         sliced kumquats as a garnish
                         creme fraiche or sour cream
 
 Preheat oven to 350°F. 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. (Batter may separate
 at this point.) Reserve 1 T.  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 will fall slightly in center.) 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.
 
 
 
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