Armanac-Gingerbread Muffins with Macerated Fruit
These rich muffins are just a bit of suet short of a Christmas pudding. Prunes soaked in Armagnac add to the dark richness of the moist muffins; cayenne pepper adds a bit of unexpected kick. Add an optional puff of whipped cream to each plate if you wish. Love’s macerated fruit (recipe below) also makes a wonderful accompaniment.
Ingredients
- Armagnac - 1/2 cup
- Prunes - 1 cup, chopped
- Fresh Gingerroot - 1 tablespoon, peeled and minced
- All-Purpose Flour - 3 cups
- Salt - 3/4 teaspoon
- Baking Soda - 2 teaspoons
- Cinnamon - 2 teaspoons
- Ground ginger - 1 teaspoon
- Ground Cloves - 1 teaspoon
- Cayenne - 1/8 teaspoon
- Vegetable shortening - 1 cup
- Light Brown Sugar - 1-1/2 cups
- Unsulphured molasses - 1 cup
- Strong brewed coffee - 1/2 cup
- Eggs - 4, beaten
- Vanilla Extract - 1 teaspoon
- Crystallized Ginger - 1/2 cup, chopped
- Confectioner’s sugar for dusting
- Macerated Fruit
- Dried Apricots - 1 cup
- Dried Cranberries - 2 cups
- Raisins - 1 cup
- Dry white wine - 2 cups
- Armagnac - 1/4 cup
Instructions
To make the gingerbread cake: Preheat the oven to 350 F. Grease a 6-cup muffin pan. Combine the Armagnac, prunes, and gingerroot in a heavy saucepan and cook over medium heat until the liquid has evaporated. Remove from heat and set aside to cool. Sift the flour, salt, baking soda, cinnamon, ground ginger, cloves, and cayenne together into a bowl. In the bowl of a mixer, cream the shortening and sugar together until light and fluffy. Beat in the molasses and coffee, then add the dry ingredients in three additions, beating just until fully incorporated between each addition. Beat in the eggs and vanilla extract. Stir in the Armagnac mixture and crystallized ginger. Fill the muffin cups three-fourths full of the mixture and bake 15 to 20 minutes, until the muffins have risen and set, and are firm to the touch. Remove and let cool. Note: This batter may be made and kept up to a week in the refrigerator, or the muffins may be prebaked and frozen.
Macerated Fruit
Place all ingredients in a non-aluminum bowl and cover with plastic wrap. Set aside to soak overnight. Drain before using.
