Damp Gingerbread Recipes

DAMP GINGERBREAD

Steps:

• First weigh out the syrup into a small saucepan, it helps to place the opened tin in a pan of barely simmering water for 5 minutes to make it easier to pour. Then weigh a saucepan on the scales, and weigh the syrup into it. Then add the butter to the saucepan and melt the two together over a gentle heat. Meanwhile measure the dry ingredients into a bowl, then gradually pour in the syrup mixture, mixing thoroughly. Now beat the egg and milk together in a separate basin then add that bit by bit, again mixing very thoroughly. The cake batter will seem very liquid at this stage but that's quite normal so don't worry, just pour it into the prepared tin and bake near the centre of the oven for about 50 minutes or until the centre is springy. Cool in the tin for 5 minutes before turning out onto a wire tray to cool. When it's cold, cut it into squares and store in an airtight tin.

GINGERBREAD LOAF

Steps:

• In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5-in. loaf pans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

GINGERBREAD I

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan.
• Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly.
• Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon.
• Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

DAMP JAMAICAN GINGERBREAD (ENGLISH RECIPE)

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.

GINGERBREAD CRUMB DUMP CAKE

Steps:

• For the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until it is no longer floury and crumbs form; clump them about the size of large peas. Freeze until firm, at least 10 minutes before using.
• For the dump cake: Preheat the oven to 350 degrees F. Spray an 8-by-8-inch cake pan with cooking spray.
• Fill the prepared pan with the apples and evenly top with the cake mix. Drizzle the melted butter over the top, trying to cover as much of the mix as possible. Evenly sprinkle with the crumb topping. Bake until set and the top is golden brown, about 1 hour 10 minutes.

MOIST GINGERBREAD

Steps:

• Grease an 18 to 20 cm square cake tin and line with greased greaseproof paper
• put marg treacle and syrup into a saucepan heat gently until marg has melted stirring from time to time remove from heat and add milk
• allow to cool for 5 mins and add eggs
• seive the dry ingredients into a bowl then add treacle mix and beat well together
• pour into the prepared cake tin and cook in a very moderate oven for 1 to 1.25 hours at 170c 325f gas mark 3
• turn out of tin and cool on wire rack and keep in airtight tin for 3 days then enjoy
• n be eaten once cooled if you cant wait

BEST-EVER GINGERBREAD

Steps:

• Set oven to 350°.
• In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
• Stir in the oil, then the molasses, mixing well.
• Mix soda with boiling water and immediately stir into the mixture.
• Gradually blend in the flour, to prevent lumping.
• Then mix in eggs.
• Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.