Ingredients
- 10 springform (pan)
- 4 eggs (lightly beaten)
- 1 in a skillet cook prunes
- 375 gr all purpose flour
- 240 ml unsulfured molasses
- 325 gr brown sugar firmly packed (light)
- 190 gr vegetable shortening room temperature
- 140 gr pitted prunes (chopped)
- 120 gr crystallized ginger (chopped)
- 120 gr strong brewed coffee
- 110 gr armagnac
- 9 gr baking soda
- 6 gr ginger root (fresh minced)
- 5 gr cinnamon
- 5 gr crystallized ginger
- 4 gr vanilla
- 2 gr salt
- 2 gr ginger (ground)
- 1 gr cayenne
- 1 slice kumquats as a creme fraiche (sliced garnish)
Garnish gingerbread with kumquats and serve warm or at room temperature with creme fraiche or sour cream.
