Prune Armagnac Gingerbread - PCOS-Friendly Recipe

Prune Armagnac Gingerbread
Dessert

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

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

Instructions

  1. Preheat oven to 350 °F. Butter a 10-inch springform pan and dust with cocoa powder, knocking out excess.
  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.
  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.
  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.)
  5. Serve gingerbread warm or at room temperature with crème fraîche and kumquats.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Cinnamon.

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