JAMAICAN GINGERBREAD

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Jamaican Gingerbread image

For serious gingerbread fans. A dark bread full of wonderful taste and a light texture. The complex flavors rely more on spice than sugar, not too sweet. Your house will smell wonderful while it bakes in the oven! This makes 1 9x 4x 2 1/2 loaf or about 4 mini-loaves. I came across this recipe in 1993 but I don't recall where.

Provided by Somogirl

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

1/2 cup unsalted butter, room temp
1/2 cup molasses
1/4 cup honey
1/2 cup light brown sugar
3 eggs
1/2 cup sour cream
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350°F.
  • Lightly butter loaf pan, line bottom with parchment or wax paper. Butter paper, dust pan with flour; set aside.
  • In a large mixing bowl cream butter, molasses, honey and brown sugar with electric mixer until smooth. Add eggs one at a time mixing well after each addition. Add sour cream, lemon zest and vanilla; beat to combine (it may separate slightly and look funny but don't worry).
  • Sift flour, baking soda, salt and spices. Fold into batter with rubber spatula.
  • Spread batter in prepared pan.
  • Bake until toothpick comes out clean, about 55-60 minutes. If using mini-loaf pans bake time about 30 minutes.
  • Cool in pan on a wire rack for 15 minutes. Turn out out of pan and peel off paper. If not serving immediately, cool completely before wrapping.
  • If you wanted to gild the lily you could drizzle a lemon glaze over the top or frost with a cream cheese frosting or some good ole whipped cream would be marvelous.

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