spicy island gingerbread
(1 rating)
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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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For spicy island gingerbread
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3/4 cdark molasses (in my version i reduced the molasses to 1/2 cup)
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3/4 cdark brown sugar, packed
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1/2 cbutter
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1/2 cginger beer
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2 Tbspginger root, freshly grated
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2 Tbspcrystallized/candied ginger, broken up into little bits
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2 cflour (i subbed pastry flour)
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1 tspbaking powder
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1 tspbaking soda
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1/2 tspfreshly grated nutmeg
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1 tspground ginger
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1/2 tspsalt
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2eggs, whisked
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2 Tbspdark rum
How To Make spicy island gingerbread
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1Preheat oven to 350 degrees. Grease an 8 or 9-inch pan and cover the bottom of the pan with parchment paper.
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2Combine the first six ingredients in a large saucepan. Stir over LOW heat until the butter melts, then set aside to cool.
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3In a mixing bowl, combine the dry ingredients and the spices.
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4Stir the eggs and dark rum into the cooled molasses mixture followed by the flour. Mix.
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5Pour 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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