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


  • 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
  • 2
    eggs, whisked
  • 2 Tbsp
    dark rum

How to Make Spicy Island Gingerbread


  1. Preheat oven to 350 degrees. Grease an 8 or 9-inch pan and cover the bottom of the pan with parchment paper.
  2. Combine the first six ingredients in a large saucepan. Stir over LOW heat until the butter melts, then set aside to cool.
  3. In a mixing bowl, combine the dry ingredients and the spices.
  4. Stir the eggs and dark rum into the cooled molasses mixture followed by the flour. Mix.
  5. 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.

Printable Recipe Card

About Spicy Island Gingerbread

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

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