Ingredients

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

　　

Step 1

Preheat oven to 350°F. Butter a 10-inch springform pan and dust with cocoa powder, knocking out excess.

　　

Step 2

In a skillet cook prunes, Armagnac, and gingerroot over moderately high heat, stirring frequently, until almost all liquid is evaporated. Remove pan from heat.

　　

Step 3

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.

　　

Step 4

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.)

　　

Step 5

Serve gingerbread warm or at room temperature with crème fraîche and kumquats.