- unsweetened cocoa powder for dusting pan
- 1 cup chopped pitted prunes
- 1/2 cup Armagnac or Cognac
- 1 tablespoon minced peeled fresh gingerroot
- 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 at room temperature
- 1 1/2 cups packed light brown sugar
- 1 cup unsulfured molasses
- 1/2 cup strong brewed coffee
- 4 large eggs, beaten lightly
- 1 teaspoon vanilla
- 1/2 cup chopped crystallized ginger
- crème fraîche or sour cream for serving
- sliced kumquats for garnish
- 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, 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 crème fraîche and kumquats.