Prune Armagnac Gingerbread Recipe

Name: Prune Armagnac Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x cocoa powder; 1 cup prunes pitted, chopped; 1/2 cup armagnac; 1 tablespoon ginger root minced; 3 cups flour, all-purpose; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1 teaspoon ginger ground; 1 teaspoon cloves ground; ⅛ teaspoon cayenne pepper; 3/4 teaspoon salt; 1 cup vegetable shortening; 1 1/2 cups brown sugar light, firmly packed; 1 cup molasses; 1/2 cup coffee brewed strong; 4 large eggs lightly beaten; 1 teaspoon vanilla extract; 1/2 cup crystallized ginger (candied) chopped

Servings: persons

1 x cocoa powder
1 cup prunes pitted, chopped
1/2 cup armagnac
1 tablespoon ginger root minced
3 cups flour, all-purpose
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger ground
1 teaspoon cloves ground
⅛ teaspoon cayenne pepper
3/4 teaspoon salt
1 cup vegetable shortening
1 1/2 cups brown sugar light, firmly packed
1 cup molasses
1/2 cup coffee brewed strong
4 large eggs lightly beaten
1 teaspoon vanilla extract
1/2 cup crystallized ginger (candied) chopped

1
Preheat oven to 350F (180C).
2
Butter a 10-inch springform pan and dust with cocoa powder, knocking out excess.
3
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.
4
Into a bowl sift flour, baking soda, spices, and salt.
5
In a large bowl with an electric mixer cream shortening.
6
Add sugar, beating until light and fluffy.
7
Add molasses in a stream, beating until combined well.
8
Add flour mixture, coffee, eggs, and vanilla, beating until just combined.
9
Reserve 1 tablespoon crystallized ginger and stir remainder into batter with prune mixture.
10
Turn batter into prepared pan and sprinkle with reserves giner.
11
Bake gingerbread in oven 1 hour 20 minutes, or until a tester comes out clean, and cool on a rack 1 hour.
12
Gingerbread may be made 2 days ahead and kept covered at room temperature.
13
Garnish gingerbread with kumquats and serve warm or at room temperature with creme fraiche or sour cream.

879

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 x cocoa powder, 1 cup prunes pitted, chopped, 1/2 cup armagnac, 1 tablespoon ginger root minced, and more.

Yes, Prune Armagnac Gingerbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Prune Armagnac Gingerbread

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