Best Black Plantation Gingerbread Low Sugar Recipes
BLACK STICKY GINGERBREAD
Make and share this Black Sticky Gingerbread recipe from Food.com.
Provided by McCarthy
Categories Dessert
Time 1h
Yield 1 bread
Number Of Ingredients 9
Steps:
- Grease a 20 x 30 cm roasting pan and line the base with greaseproof paper.
- Preheat the oven to 150C/300F/gas mark 2.
- Melt the butter, soft brown sugar and treacle in a pan.
- Sift the flour, ground ginger and cinnamon then stir in the melted mixture with the beaten eggs. Warm the milk to blood heat, pour it on to the bicarbonate of soda, stir it in and add it to the mixture. Stir well and pour the mixture into the prepared tin.
- Bake the gingerbread for about 1 1/2 hours. Cover the top with greaseproof paper after 1 huor.
- When the gingerbread is cold cut it into fingers and serve it spread with butter.
Nutrition Facts : Calories 4896.7, Fat 206.3, SaturatedFat 125.2, Cholesterol 943.5, Sodium 4345.8, Carbohydrate 704.9, Fiber 15.7, Sugar 221.4, Protein 68.3
BLACK PLANTATION GINGERBREAD--LOW SUGAR
This is a personal favorite of mine that I made during Christmas. This bread turns black from the molasses, coffee and cocoa that are added. It almost looks like a chocolate bread! I honestly don't remember where I got this Southern recipe. This makes one 9" x 5" standard loaf and a small bundt 8" X 3" deep or 2 small bundt or 2 standard loaves or 1 standard bundt. I made the bundt style for gifts. Although it has molasses, most of the standard white sugars are replaced with Splenda. Swerve or other replacements can be used. I hope you enjoy it!
Provided by Suzy MacFarland @I_Fortuna
Categories Cakes
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees. Toast pecans on a baking sheet (about 10 minutes until fragrant) Cut the cherries in half. Grease baking pans. I use Pam or butter. Mix water, Splenda, and butter in a small saucepan and heat until the butter and sweetener are mixed well. Add the buttermilk and instant coffee to the warm mixture, stir well. Let cool. Mix eggs and molasses together along with extracts and add the other liquids. Mix the dry ingredients. Add the wet ingredients to the dry. Mix well but do not overmix. Fold in cooled pecans and cherries. The mixture should be very wet and just a bit thicker than a cake batter. Add more water or buttermilk if necessary. Fill the pans about 2/3 full. Bake for one hour or until the center when poked comes out clean. Sprinkle with Swerve powdered sweetener or powdered sugar while bread is still barely warm. Let cool. Remove from pan(s). Allow to cool completely before cutting. Enjoy!
- Note: If using a stand mixer, be careful not to overmix. Overmixing will cause the gluten to become like glue and make this bread tough. Only mix it enough to incorporate all the ingredients and fold in the cherries and pecan gently.
- This bread comes out more like a cake in texture so it must be completely cooled before cutting. I use my metal meat thermometer to test the bread or cake center. In the past, broom straws were commonly used. I sincerely hope you enjoy this old Southern favorite!
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