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 vote5
Comments:
Serves:
about 20 squares
Prep:
20 Min
Cook:
40 Min
Method:
Bake
Ingredients
-
3/4 cdark molasses (in my version i reduced the molasses to 1/2 cup)
-
3/4 cdark brown sugar, packed
-
1/2 cbutter
-
1/2 cginger beer
-
2 Tbspginger root, freshly grated
-
2 Tbspcrystallized/candied ginger, broken up into little bits
-
2 cflour (i subbed pastry flour)
-
1 tspbaking powder
-
1 tspbaking soda
-
1/2 tspfreshly grated nutmeg
-
1 tspground ginger
-
1/2 tspsalt
-
2eggs, whisked
-
2 Tbspdark rum
How to Make Spicy Island Gingerbread
- Preheat oven to 350 degrees. Grease an 8 or 9-inch pan and cover the bottom of the pan with parchment paper.
- Combine the first six ingredients in a large saucepan. Stir over LOW heat until the butter melts, then set aside to cool.
- In a mixing bowl, combine the dry ingredients and the spices.
- Stir the eggs and dark rum into the cooled molasses mixture followed by the flour. Mix.
- Pour 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.
