If you are looking for a gingerbread with an attitude - this is it. The Davies family claims Jamaican Gingerbread as its own, but the truth is that the recipe first appeared in Gourmet, Sept 1970. My sister and I grew up with Gourmet magazine. When other girls were playing with Barbie, I was reading Gourmet magazine,trying out any and all recipes on parents, friends, anyone who happened to wander into our kitchen.
This particular Gingerbread is not for the faint of heart-it is deeply pungent, rich in molasses, and has a kick. It's best when allowed to ripen either in the refrigerator or freezer for at least 1 week and keeps wonderfully in the freezer. Versatile: loaf or paper-lined muffins.
You will need 2 large bowls. The contents of the liquid ingredients bowl will be stirred into the dry ingredient bowl.
Bowl #1: Flour, baking powder, allspice, Jamaican ginger, baking soda, and salt. Stir to blend well.
Bowl #2: melted butter, molasses, evaporated milk, dark brown sugar, beaten eggs. Mix together thoroughly.
Add to liquid mixture the chopped cystallized ginger.
Add to liquid mixture sprinkling of grated ginger root. This ingredient gives a "kick" - it is optional.
Stir the liquid mixture into the dry mixture. Stir well.
Loaf Pans: pour mixture into 2 9x5x3 loaf pans. Bake 350 for 40-45 minutes - center rack. Important to watch carefully at about 30 minutes, as this gingerbread should NOT be overbaked. It is helpful to place a pan of water on the rack below the center baking rack.
Muffins: Pour into about 44 paper-lined muffin cups. Bake at 350 for 15-20 minutes - center rack. It is helpful to place a pan of water on the rack below the center baking rack.
Cool completely. Refrigerate/freeze for minimum of 48 hours to ripen ginger. Best if ripened at least a week. Freezes beautifully.