Try this Prune Armagnac Gingerbread recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. 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 gingerbread will fall slightly in center.) Serve gingerbread warm or at room temperature with creme fraiche and kumquats. Gourmet February 1994
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Serving Size: 1 Serving (975g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2748 | ||
Calories from Fat: 108 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 23.6mg | 7 % | |
Sodium 7442.6mg | 257 % | |
Potassium 4263mg | 112 % | |
Total Carbohydrate 624.1g | 184 % | |
Dietary Fiber 17.7g | 71 % | |
Sugars, other 606.4g | ||
Protein 40.5g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2748
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