Armagnac is Made From White Grapes, Aquitania, France
Photographic Print
Molinari, Michele
Buy at AllPosters.com
 

La Belle Cuisine - More Bread Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"

Prune Armagnac Gingerbread

 
Holiday Gift Guide- visit StonewallKitchen.com

"Good bread is the most fundamentally satisfying of all foods,
and good bread with fresh butter, the greatest of feasts."
~ James Beard

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Martha Stewart's
Baking Handbook  

 Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Peonies in Ginger Jar
Art Print
Wilson, Evan
Buy at AllPosters.com
 

Prune Armagnac Gingerbread
Gourmet February 1994

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 extract
1/2 cup chopped crystallized ginger

Preheat oven to 350 degrees 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 ginger-bread will fall slightly in center.) Serve gingerbread warm or a room temperature with crème fraîche and garnish with sliced kumquats.

Featured Archive Recipes:
Chocolate Gingerbread
Fresh-Ginger Pain d'Epice
Gingerbread Cookie Cutouts (Keegan & Lisa)
Ginger-Pecan Cake (Martha Stewart)
How to Make Gingerbread (Laurie Colwin)
Marie’s Rich Gingerbread with Candied
Ginger and Lemon Glaze
 

Index - Bread Recipe Archives
Index - Cake Recipe Archives
Holiday Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search