spicy island gingerbread
(1 rating)
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 rating)
yield
serving(s)
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For spicy island gingerbread
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3/4 cdark molasses (in my version i reduced the molasses to 1/2 cup)
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3/4 cdark brown sugar, packed
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1/2 cbutter
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1/2 cginger beer
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2 Tbspginger root, freshly grated
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2 Tbspcrystallized/candied ginger, broken up into little bits
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2 cflour (i subbed pastry flour)
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1 tspbaking powder
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1 tspbaking soda
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1/2 tspfreshly grated nutmeg
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1 tspground ginger
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1/2 tspsalt
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2eggs, whisked
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2 Tbspdark rum
How To Make spicy island gingerbread
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1Preheat oven to 350 degrees. Grease an 8 or 9-inch pan and cover the bottom of the pan with parchment paper.
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2Combine the first six ingredients in a large saucepan. Stir over LOW heat until the butter melts, then set aside to cool.
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3In a mixing bowl, combine the dry ingredients and the spices.
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4Stir the eggs and dark rum into the cooled molasses mixture followed by the flour. Mix.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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