jamaican gingerbread
(1 RATING)
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.
No Image
prep time
30 Min
cook time
45 Min
method
Bake
yield
Holiday Loaf (18)
Ingredients
- 4 cups all purpose flour
- 2 tablespoons baking powder
- 2 teaspoons allspice, ground
- 3 tablespoons jamaican ginger, ground
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups unsalted butter, melted & cooled
- 2 cups unsulphured blackstrap molasses
- 2 cups evaporated milk
- 1 cup dark brown sugar
- 4 - eggs, well beaten
- 1 cup crystallized ginger, finely chopped
- to taste - finely grated fresh ginger root
How To Make jamaican gingerbread
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Step 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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Step 2Bowl #1: Flour, baking powder, allspice, Jamaican ginger, baking soda, and salt. Stir to blend well.
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Step 3Bowl #2: melted butter, molasses, evaporated milk, dark brown sugar, beaten eggs. Mix together thoroughly.
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Step 4Add to liquid mixture the chopped cystallized ginger.
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Step 5Add to liquid mixture sprinkling of grated ginger root. This ingredient gives a "kick" - it is optional.
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Step 6Stir the liquid mixture into the dry mixture. Stir well.
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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