Spicy Island Gingerbread

C G

By
@Celestina9000

Warning: you really must love ginger to appreciate this bread recipe as it contains four forms of ginger: fresh, dried, crystallized and ginger beer (I tested with Reed's™ Ginger Brew)! C/O 'An Embarrassment of Mangoes'. Recipe intro from the book: "It's a dark, almost chocolatey-looking cake, very moist and not too sweet...really spicy, almost hot kick." You most certainly can reduce the amount of the various types of ginger in the recipe.


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Comments:

Serves:

about 20 squares

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

3/4 c
dark molasses (in my version i reduced the molasses to 1/2 cup)
3/4 c
dark brown sugar, packed
1/2 c
butter
1/2 c
ginger beer
2 Tbsp
ginger root, freshly grated
2 Tbsp
crystallized/candied ginger, broken up into little bits
2 c
flour (i subbed pastry flour)
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
freshly grated nutmeg
1 tsp
ground ginger
1/2 tsp
salt
2
eggs, whisked
2 Tbsp
dark rum

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease an 8 or 9-inch pan and cover the bottom of the pan with parchment paper.
2
Combine the first six ingredients in a large saucepan. Stir over LOW heat until the butter melts, then set aside to cool.
3
In a mixing bowl, combine the dry ingredients and the spices.
4
Stir the eggs and dark rum into the cooled molasses mixture followed by the flour. Mix.
5
Pour batter into prepared baking pan and bake for approximately 30-40 minutes or until a toothpick inserted in the middle of the bread comes out clean.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: Caribbean