jamaican gingerbread
(1 rating)
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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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(1 rating)
yield
serving(s)
prep time
30 Min
cook time
45 Min
method
Bake
Ingredients For jamaican gingerbread
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4 call purpose flour
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2 Tbspbaking powder
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2 tspallspice, ground
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3 Tbspjamaican ginger, ground
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1 tspbaking soda
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1 tspsalt
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2 cunsalted butter, melted & cooled
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2 cunsulphured blackstrap molasses
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2 cevaporated milk
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1 cdark brown sugar
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4eggs, well beaten
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1 ccrystallized ginger, finely chopped
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to tastefinely grated fresh ginger root
How To Make jamaican gingerbread
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1You will need 2 large bowls. The contents of the liquid ingredients bowl will be stirred into the dry ingredient bowl.
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2Bowl #1: Flour, baking powder, allspice, Jamaican ginger, baking soda, and salt. Stir to blend well.
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3Bowl #2: melted butter, molasses, evaporated milk, dark brown sugar, beaten eggs. Mix together thoroughly.
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4Add to liquid mixture the chopped cystallized ginger.
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5Add to liquid mixture sprinkling of grated ginger root. This ingredient gives a "kick" - it is optional.
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6Stir the liquid mixture into the dry mixture. Stir well.
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7Loaf 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.
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8Muffins: 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.
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9Cool completely. Refrigerate/freeze for minimum of 48 hours to ripen ginger. Best if ripened at least a week. Freezes beautifully.
- 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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