Spicy Island Gingerbread
By
C G
@Celestina9000
15
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.
Rating:
★★★★★ 1 vote
Comments:
Serves:
about 20 squares
Prep:
20 Min
Cook:
40 Min
Method:
Bake
Ingredients
- 3/4 c
- dark molasses (in my version i reduced the molasses to 1/2 cup)
- 3/4 c
- dark brown sugar, packed
- 1/2 c
- butter
- 1/2 c
- ginger beer
- 2 Tbsp
- ginger root, freshly grated
- 2 Tbsp
- crystallized/candied ginger, broken up into little bits
- 2 c
- flour (i subbed pastry flour)
- 1 tsp
- baking powder
- 1 tsp
- baking soda
- 1/2 tsp
- freshly grated nutmeg
- 1 tsp
- ground ginger
- 1/2 tsp
- salt
- 2
- eggs, whisked
- 2 Tbsp
- dark rum
How to Make Spicy Island Gingerbread
- 1Preheat oven to 350 degrees. Grease an 8 or 9-inch pan and cover the bottom of the pan with parchment paper.
- 2Combine the first six ingredients in a large saucepan. Stir over LOW heat until the butter melts, then set aside to cool.
- 3In a mixing bowl, combine the dry ingredients and the spices.
- 4Stir the eggs and dark rum into the cooled molasses mixture followed by the flour. Mix.
- 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.
