Jamaican Gingerbread

Kristi Davies Recipe

By Kristi Davies KDavies

Holiday Loaf (18)
30 Min
45 Min

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes

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Robin DuPree robdupree
Oct 10, 2010
This sounds really gourmet...Yum!
Kristi Davies KDavies
Nov 14, 2010
It's a rich, sticky, gingerbread. Not sure about the "gourmet" designation, but this is not a shy gingerbread. No gingerbread house in this recipe. Only for adults. Way too strong for kids. I made this for my Dad, primarily.
Andrea Runnells drayuh
Sep 14, 2011
Thank you Kristi for posting this!! I had a recipe more than a decade ago for a seriously strong, black and sticky gingerbread that was too strong for everyone else I knew. But I loved it!! I have no idea where I got that recipe or where it got away to. I have been looking for something like it for years. I just found this recipe here and I am going to try to make it tomorrow or the next day. I'll let you know how it turns out. I'm so excited!!
Kristi Davies KDavies
Sep 14, 2011
So hope this is what you've been looking for! I know what it's like to lose a recipe. The good thing about this recipe is that you can play with it - make it stronger with more "hot" ginger, unsulphered blackstrap molasses (which is stronger), etc. Good luck! In the past, I've made the recipe into cupcakes and frozen them and that works really well.
Andrea Runnells drayuh
Sep 14, 2011
I will definitely let you know. I tweak recipes to my taste and create my own recipes, so I'm sure I'll be doing that with this recipe also. I might make it tomorrow with whatever ingredients I have on hand.