Prune Armagnac Gingerbread

Ingredients

1 cup pitted prunes
1/2 cup armagnac
1 tablespoon ginger root
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1/8 teaspoon cayenne
3/4 teaspoon salt
1 cup vegetable shortening room temperature
1 1/2 cups brown sugar firmly packed
1 cup unsulfured molasses
1/2 cup strong brewed coffee
4 eggs
1 teaspoon vanilla
1/2 cup crystallized ginger
1 slice kumquats as a creme fraiche
10 springform
1 in a skillet cook prunes
1 t crystallized ginger

Instructions

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