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Jamaican Gingerbread

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Ingredients
  Unsalted butter 8 Tablespoon (1 Stick, At Room Temperature)
  Molasses 1⁄2 Cup (8 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Packed light brown sugar/Packed dark brown sugar 1⁄2 Cup (8 tbs)
  Dark brown sugar/Light brown sugar 1⁄2 Cup (8 tbs) (Packed)
  Eggs 3 Large
  Sour cream 1⁄2 Cup (8 tbs)
  Lemon zest 1 Tablespoon, finely grated
  Finely grated lemon zest 1 Tablespoon
  Pure vanilla extract 1 Teaspoon
  All-purpose flour 2 Cup (32 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground ginger 1 1⁄2 Teaspoon
  Ginger 1 1⁄2 Teaspoon, ground
  Cinnamon 1 Teaspoon, ground
  Ground cinnamon 1 Teaspoon
  Allspice 1⁄2 Teaspoon, ground
  Ground allspice 1⁄2 Teaspoon
  Cloves 1⁄4 Teaspoon, ground
  Ground cloves 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon, ground
  Ground nutmeg 1⁄4 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Brush a 9 x 4 x 2 1/2-inch loaf pan lightly with butter. Line the bottom with a parchment or waxed paper and butter the paper. Lightly dust the pan with flour, shake out the excess flour.

MAKING
3) In a mixing bowl, cream the butter, molasses, honey and brown sugar together with an electric mixer until smooth.
4) Gradually add the eggs, mix well. Then beat in sour cream, lemon zest and vanilla extract, blend well.
5) Sift the flour, baking soda, salt and spices together and fold into the batter with a spatula.
6) Spread the batter in the prepared pan and bake in the preheated oven for about 50 to 55 minutes.
7) Allow the gingerbread to cool in the pan on a wire rack for 15 minutes. Remove from the pan and peel off the paper, then cool further.

SERVING
8) Slice and serve on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Caribbean
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Ginger
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
55 Minutes
Ready In: 
85 Minutes

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