JAMAICAN GINGERBREAD

Jamaican Gingerbread image

Provided by Kristi Davies

Categories Cakes

Time 1h15m

Number Of Ingredients 13

4 c all purpose flour
2 Tbsp baking powder
2 tsp allspice, ground
3 Tbsp jamaican ginger, ground
1 tsp baking soda
1 tsp salt
2 c unsalted butter, melted & cooled
2 c unsulphured blackstrap molasses
2 c evaporated milk
1 c dark brown sugar
4 eggs, well beaten
1 c crystallized ginger, finely chopped
to taste finely grated fresh ginger root

Steps:

1. You will need 2 large bowls. The contents of the liquid ingredients bowl will be stirred into the dry ingredient bowl.
2. Bowl #1: Flour, baking powder, allspice, Jamaican ginger, baking soda, and salt. Stir to blend well.
3. Bowl #2: melted butter, molasses, evaporated milk, dark brown sugar, beaten eggs. Mix together thoroughly.
4. Add to liquid mixture the chopped cystallized ginger.
5. Add to liquid mixture sprinkling of grated ginger root. This ingredient gives a "kick" - it is optional.
6. Stir the liquid mixture into the dry mixture. Stir well.
7. 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.
8. 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.
9. Cool completely. Refrigerate/freeze for minimum of 48 hours to ripen ginger. Best if ripened at least a week. Freezes beautifully.