Spicy Island Gingerbread



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.


★★★★★ 1 vote

about 20 squares
20 Min
40 Min


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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
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
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.

Printable Recipe Card

About Spicy Island Gingerbread

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: Caribbean

Show 4 Comments & Reviews

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