Damp Jamaican Gingerbread English Recipes

JAMAICAN GINGERBREAD

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.

DARK JAMAICAN GINGERBREAD

Steps:

• Begin by placing the tin of black treacle (without a lid) in a saucepan of barely simmering water to warm it and make it easier to measure (see this recipe for weighing treacle). Sift the flour and spices into a large bowl, then mix the bicarbonate of soda with the milk and set it on one side. Now measure the black treacle, golden syrup, sugar and butter into a saucepan with 75ml of water, heat and gently stir until thoroughly melted and blended - don't let it come anywhere near the boil and don't go off and leave it! Next add the syrup mixture to the flour and spices, beating vigorously with a wooden spoon, and when the mixture is smooth, beat in the egg a little at a time, followed by the bicarbonate of soda and milk. Now pour the mixture into the prepared tin and bake on a lower shelf so that the top of the tin is aligned with the centre of the oven for 1¼-1½ hours until it's well-risen and firm to the touch. Remove the cake from the oven and allow to cool in the tin for 5 minutes before turning out. If possible, store it in a cake tin, still in its lining, for 24 hours before eating, and serve it cut in thick slices spread with butter. You can see more Loaf Cakes in our Online Cookery School Video

GINGERBREAD

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9 x 5" loaf pan.
• In a bowl, measure the flour, baking powder, baking soda, salt, ginger and cinnamon; set aside.
• In a mixing bowl, beat the butter and sugars until light and fluffy on medium speed. Beat in the egg and continue beating until combined.
• Combine the molasses and milk in a small bowl. Remove the butter mixture from the mixer. Alternate adding the flour and milk mixtures to the butter mixture. Fold the batter together with a rubber spatula.
• Pour the batter into your prepared loaf pan. Bake for approximately 50 minutes or until done. Let cool in pan.