Indulge in the tantalizing flavors of Jamaican Gingerbread, a delectable treat that embodies the vibrant Jamaican culinary heritage. This traditional cake, deeply rooted in Jamaican culture, boasts a unique blend of spices, molasses, and ginger, resulting in a symphony of sweet, spicy, and aromatic notes. Jamaican Gingerbread is a versatile culinary delight, enjoyed as a breakfast pastry, afternoon snack, or a delightful dessert. This article presents a collection of carefully curated recipes that cater to different preferences and skill levels, ensuring that every home baker can recreate this Jamaican delicacy in their own kitchen. From the classic Jamaican Gingerbread recipe, bursting with traditional flavors, to a gluten-free variation that accommodates dietary restrictions, this article offers a comprehensive guide to crafting this beloved Jamaican treat. Additionally, a vegan Jamaican Gingerbread recipe is included for those seeking a plant-based alternative, while a Jamaican Gingerbread Cheesecake recipe adds a touch of creamy indulgence to this classic cake.
Let's cook with our recipes!
DAMP JAMAICAN GINGERBREAD (ENGLISH RECIPE)
Kitchengrrl recently requested a recipe which she had eaten in London. How would you like to try a genuine British sticky gingerbread? I use this recipe very often and it always pleases. It is dark and sticky and improves with keeping for up to a week -- I only manage to keep it for a day before I am forced to cut it. The recipe, which comes from one of our most popular cooks, Delia Smith, uses black treacle and golden syrup. These are both produced from cane sugar. I suggest that you substitute dark molasses for the black treacle. For the golden syrup, you may be able to get hold of Tate's golden syrup in some stores, other possibilities are Steen's 100% Pure Cane Syrup and failing this use Light Corn Syrup. Corn Syrup is not the same as the British golden syrup and does not taste quite the same, but the consistency is similar and in any case the flavour of the spices dominates the cake. Muscovado sugar could be used in place of the dark soft brown sugar. Sorry I missed out the temperature first time round!
Provided by Whizz
Categories Breads
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Line a buttered 2lb loaf tin with greaseproof paper and paint the paper with a little melted butter.
- My tin measures 6½ x 3¾ inches at the base and is 3 3/8 inches high.
- Do not use a smaller tin as the mixture rises above the rim of the tin.
- Measure the molasses, syrup, sugar and butter into a saucepan with ½ cup of water, gently heat on a medium/low flame and stir gently until thoroughly melted and blended.
- Don't let it boil!
- If it gets very hot, allow the mixture to cool slightly.
- Sift the flour, and spices into a large bowl.
- Mix the baking soda with the milk and set aside.
- Next add the syrup mixture to the flour and spices, a little at a time and beat vigorously with a wooden spoon until the mixture is smooth with no flour lumps.
- Beat in the eggs a little at a time.
- Add the baking soda and milk.
- Pour the mixture into the tin and bake in the center of oven at 325 F convection (300 F fan assisted) for 1 to 1¼ hours, until it's well risen and firm to the touch.
- Allow to cool for 5 or 10 minutes before turning out onto a cooling rack.
- Once cool, put into a tin for 24 hours then enjoy.
JAMAICAN GINGERBREAD
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
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.
JAMAICAN GINGERBREAD
If you are looking for a gingerbread with an attitude - this is it. The Davies family claims Jamaican Gingerbread as its own, but the truth is that the recipe first appeared in Gourmet, Sept 1970. My sister and I grew up with Gourmet magazine. When other girls were playing with Barbie, I was reading Gourmet magazine,trying out...
Provided by Kristi Davies
Categories Cakes
Time 1h15m
Number Of Ingredients 13
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.
Tips:
- Use fresh ginger for a more intense flavor.
- If you don't have molasses, you can substitute honey or brown sugar.
- Be careful not to overmix the batter, as this will make the gingerbread tough.
- Bake the gingerbread until a toothpick inserted into the center comes out clean.
- Let the gingerbread cool completely before frosting it.
Conclusion:
Jamaican gingerbread is a delicious and festive treat that is perfect for any occasion. With its warm, spicy flavor and moist, chewy texture, this gingerbread is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Jamaican gingerbread a try. You won't be disappointed!
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