Jamaican Gingerbread Recipe

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Jamaican Gingerbread

Kristi Davies

By
@KDavies


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.

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Rating:
Serves:
Holiday Loaf (18)
Prep:
30 Min
Cook:
45 Min
Method:
Bake

Ingredients

4 c
all purpose flour
2 Tbsp
baking powder
2 tsp
allspice, ground
3 Tbsp
jamaican ginger, ground
1 tsp
baking soda
1 tsp
salt
2 c
unsalted butter, melted & cooled
2 c
unsulphured blackstrap molasses
2 c
evaporated milk
1 c
dark brown sugar
4
eggs, well beaten
1 c
crystallized ginger, finely chopped
to taste
finely grated fresh ginger root

Directions Step-By-Step

1
You will need 2 large bowls. The contents of the liquid ingredients bowl will be stirred into the dry ingredient bowl.
2
Bowl #1: Flour, baking powder, allspice, Jamaican ginger, baking soda, and salt. Stir to blend well.
3
Bowl #2: melted butter, molasses, evaporated milk, dark brown sugar, beaten eggs. Mix together thoroughly.
4
Add to liquid mixture the chopped cystallized ginger.
5
Add to liquid mixture sprinkling of grated ginger root. This ingredient gives a "kick" - it is optional.
6
Stir the liquid mixture into the dry mixture. Stir well.
7
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.
8
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.
9
Cool completely. Refrigerate/freeze for minimum of 48 hours to ripen ginger. Best if ripened at least a week. Freezes beautifully.

About this Recipe

Course/Dish: Cakes