The best delicious Prune Armagnac Gingerbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Prune Armagnac Gingerbread recipe today!
Hello my friends, this Prune Armagnac Gingerbread recipe will not disappoint, I promise! Made with simple ingredients, our Prune Armagnac Gingerbread is amazingly delicious, and addictive, everyone will be asking for more Prune Armagnac Gingerbread.
What Makes This Prune Armagnac Gingerbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Prune Armagnac Gingerbread.
Ready to make this Prune Armagnac Gingerbread Recipe? Let’s do it!
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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
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