Prune Armagnac gingerbread from The Best of Gourmet 1995: Featuring the Flavors of Mexico by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Cognac for Armagnac.

  • ashallen on September 11, 2019

    This is a really delicious gingerbread - dark, intensely flavorful, and very moist. Texture is like a really thick, cake-y brownie - rich, dense and a bit chewy. The prunes cooked in armagnac/cognac (brandy works well too) go really well with the spices and melt into the moist cake. Recipe calls for baking the cake in a 10-inch springform pan, but I like baking it for a shorter time in a 9x13-inch pan - it seems to bake a bit more evenly because the cake does tend to be very moist in the center. Use room temperature ingredients and don't overbake - the flavors dullen. I removed it from oven at 200-205F in center and that worked well. It looks like this recipe might originally be from "The Village Baker's Wife" - it's basically half the Gourmet recipe (except the prunes), uses butter vs. shortening, and is baked as a 9x5-inch loaf. I'm guessing that size and shape might also bake more evenly. [Cross-post for Best of Gourmet 1995/Gourmet Weekends.]

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