Prune Armagnac Gingerbread

Ingredients

140 gr pitted prunes
110 gr armagnac
6 gr ginger root
375 gr all purpose flour
9 gr baking soda
5 gr cinnamon
2 gr ginger
1 gr cayenne
2 gr salt
190 gr vegetable shortening room temperature
325 gr brown sugar firmly packed
240 ml unsulfured molasses
120 gr strong brewed coffee
4 eggs
4 gr vanilla
120 gr crystallized ginger
1 slice kumquats as a creme fraiche
10 springform
1 in a skillet cook prunes
5 gr crystallized ginger

Instructions

Garnish gingerbread with kumquats and serve warm or at room temperature with creme fraiche or sour cream.