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1
Preheat oven to 350F.
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2
Butter a 10-inch springform pan and dust with cocoa powder, knocking out excess.
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3
In a skillet cook prunes, Armagnac, and gingerroot over moderately high heat, stirring frequently, until almost all liquid is evaporated.
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4
Remove pan from heat.
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5
Into a bowl sift flour, baking soda, spices, and salt.
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6
In another bowl with an electric mixer cream shortening.
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7
Add sugar, beating, and beat mixture until light and fluffy.
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8
Add molasses in a stream, beating until combined well.
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9
Beat in coffee, flour mixture, eggs, and vanilla until batter is just combined.
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10
(It may separate at this point.)
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11
Reserve 1 tablespoon crystallized ginger and stir remainder into batter with prune mixture.
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12
Turn batter into prepared pan and sprinkle top with reserved ginger.
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13
Bake gingerbread 1 hour 20 minutes, or until a tester comes out clean, and cool on a rack 1 hour.
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14
(The gingerbread will fall slightly in center.)
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15
Serve gingerbread warm or at room temperature with creme fraiche and kumquats.
