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.
4 call purpose flour
2 Tbspbaking powder
2 tspallspice, ground
3 Tbspjamaican ginger, ground
1 tspbaking soda
2 cunsalted butter, melted & cooled
2 cunsulphured blackstrap molasses
2 cevaporated milk
1 cdark brown sugar
4eggs, well beaten
1 ccrystallized ginger, finely chopped
to tastefinely grated fresh ginger root
How to Make Jamaican Gingerbread
- You will need 2 large bowls. The contents of the liquid ingredients bowl will be stirred into the dry ingredient bowl.
- Bowl #1: Flour, baking powder, allspice, Jamaican ginger, baking soda, and salt. Stir to blend well.
- Bowl #2: melted butter, molasses, evaporated milk, dark brown sugar, beaten eggs. Mix together thoroughly.
- Add to liquid mixture the chopped cystallized ginger.
- Add to liquid mixture sprinkling of grated ginger root. This ingredient gives a "kick" - it is optional.
- Stir the liquid mixture into the dry mixture. Stir well.
- Loaf 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.
- Muffins: 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.
- Cool completely. Refrigerate/freeze for minimum of 48 hours to ripen ginger. Best if ripened at least a week. Freezes beautifully.