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.
THE BEST JAMAICAN GINGER BEER RECIPE
This Jamaican ginger beer recipe is easy to follow and the end result is refreshing and tasty.
Provided by Lesa
Categories Drinks
Number Of Ingredients 5
Steps:
- Thoroughly wash the ginger removing the dirt then chop into small pieces.
- Puree the ginger in a blender with 2 cups of water
- Pour the mixture in a large container 8 cups of boiled water. (Use 6 cups of boiling water if you intend to add the carbonated water) then leave it to steep for 2-4 hours. For best result, steep overnight.
- Strain using a fine strainer.
- If you are using carbonated water, add it at this point (2 cups). Add the lime juice and sweeten to taste with sugar.
- Put to chill, best serve cold
Nutrition Facts : Calories 128 kcal, ServingSize 1 serving
JAMAICAN GINGER BEER
My friend from St. Kitts says to skip the yeast to avoid the carbonated alcohol. He laughs at America's fascination with bubbles in their drinks. For Mel Torme I added the 'tiny bubbles'. Add flavors of your choice (vanilla, almond, bay leaves, cloves, allspice, etc.).
Provided by David Ulmer
Categories Drinks Recipes
Time P3DT15m
Yield 16
Number Of Ingredients 6
Steps:
- Remove 1/2 cup of the boiling water and set aside to cool to lukewarm.
- Combine remaining boiling water, 2 cups sugar, ginger, honey, and lime juice in a large plastic container.
- Mix the 1/2 cup lukewarm water, 1 cup sugar, and yeast together in a separate bowl. Let stand until the yeast softens and begins to form a creamy paste, about 5 minutes; stir into ginger mixture. Cover container and let sit for 3 days. Skim foam from top, strain liquid, and pour ginger beer into clean storage containers; chill.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 52.5 g, Fat 0.2 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 19.2 mg, Sugar 46.6 g
JAMAICAN GINGER SPONGE PUDDING
Enjoy this decadent, sticky ginger sponge as an alternative to Christmas pudding. Top with a luscious rum caramel and serve with a dollop of cream to make it extra special
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 3h25m
Number Of Ingredients 18
Steps:
- Butter a 1.2-litre pudding basin, then press a disc of baking parchment into the base. Heat 4cm water in a heavy-based pan and add a trivet or upturned bowl or saucer to the base.
- Sieve the flour, baking powder and bicarb into a large bowl. Add the breadcrumbs, ginger, allspice, cinnamon and ½ tsp fine salt and stir everything together. Wrap the end of the frozen butter in foil and, holding it by the foil end, coarsely grate the butter into the dry ingredients. Unwrap and discard the foil to grate the last piece. Fold everything together so the butter is evenly distributed. Mix in the stem ginger, eggs, treacle, sugar and milk. Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc of parchment. Seal the pudding basin with a tight-fitting lid or a double layer of foil, sealed tightly around the basin and tied with cook's string. Set on top of the trivet, cover with a lid and steam for 3 hrs, topping up with water so it doesn't boil dry.
- Pour the syrup into a shallow frying pan, bring to the boil and cook until the syrup is turning a deep golden brown. Quickly whisk in the rum and butter, then whisk in the cream and bubble for 2 mins. Gently tip the sponge pudding out of its basin and onto a serving plate. Pour over the rum sauce and serve with thick cream or vanilla ice cream, if you like.
Nutrition Facts : Calories 618 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 58 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
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.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
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.
GINGERBREAD
My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! -Ellouise Halstead, Union Grove, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.
Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 350mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
JAMAICAN GINGER LOAF CAKE
Dark loaf cake that is gluten and diary free
Provided by Gingenut
Time 1h30m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Grease a 2lb loaf tin (900g) with greaseproof/parchment paper. Preheat the oven to about 170C or 160C fan.
- Place your black treacle, golden syrup, dark brown soft sugar and dairy free spread into a saucepan with 70ml of water. Gently heat and stir until completely melted. (Don't allow it to boil!)
- Sift your flour and spices into a mixing bowl and then add your warm syrup/treacle mixture to it. Beat together using a wooden spoon until lovely and smooth.
- Add half your beaten egg and mix thoroughly, then repeat with the other half.
- In a small dish, add 2 tbsp of water to the bicarbonate of soda, mix until well combined and then add to your main bowl too. Mix once more. Your final mixture should now look nice and smooth, with a runny consistency.
- Pour your mixture into the loaf tin and bake for 60 minutes.
- Once baked allow to cool. The cake should be almost firm to touch, but will firm up more as it cools.
More about "jamaicangingerbread recipes"
JAMAICAN GINGERBREAD RECIPE | COOK LIKE A JAMAICAN
From cooklikeajamaican.com
User Interaction Count 1Estimated Reading Time 2 mins
OLD-FASHIONED GINGERBREAD - BAKING A MOMENT
From bakingamoment.com
JAMAICAN FESTIVAL BREAD RECIPE (CARIBBEAN DUMPLING)
From culinarybutterfly.com
GINGERBREAD - BAKING WITH GRANNY
From bakingwithgranny.co.uk
BEST JAMAICAN GINGERBREAD RECIPE | JAMAICAN LIFE & TRAVEL
From jamaicanlifeandtravel.com
MARTHA COLLISON'S JAMAICAN GINGER CAKE - WAITROSE
From waitrose.com
GINGERBREAD - ONCE UPON A CHEF
From onceuponachef.com
JAMAICAN GINGERBREAD RECIPE - YOUTUBE
From youtube.com
AUTHENTIC JAMAICAN GINGER CAKE - ISLAND GIRL CHIC
From islandgirlchic.com
10 BEST JAMAICAN SWEET BREAD RECIPES | YUMMLY
From yummly.com
JAMAICAN GINGERBREAD WITH 3X GINGER & POACHED PEARS - ACKEE …
From amazingackee.com
JAMAICAN BREADS AND CAKES - JAMAICA LAND WE LOVE
From jamaica-land-we-love.com
GINGERBREAD RECIPES - BBC FOOD
From bbc.co.uk
JAMAICAN SPICE BUN - MY FORKING LIFE
From myforkinglife.com
JAMAICAN GINGERBREAD RECIPE BY WORLD.FOOD | IFOOD.TV
From ifood.tv
GEMMA'S STICKY GINGERBREAD - BIGGER BOLDER BAKING
From biggerbolderbaking.com
DARK JAMAICAN GINGERBREAD | RECIPES | DELIA ONLINE
From deliaonline.com
REMEMBER YOU MOTHER OR GRANDMOTHER USING THE EXCESS BREAD TO …
From jamaicans.com
JAMAICAN GINGERBREAD - RECIPE | COOKS.COM
From cooks.com
JAMAICAN GINGERBREAD – COOL RUNNINGS FOODS CA
From coolrunningsfoods.ca
JAMAICAN GINGER CAKE | TESCO REAL FOOD
From realfood.tesco.com
15 BEST JAMAICAN DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
EASY JAMAICAN HARD DOUGH BREAD RECIPE - YOUTUBE
From youtube.com
10 BEST JAMAICAN BAKING RECIPES | YUMMLY
From yummly.com
JAMAICAN EASTER BUN RECIPE | JAMAICAN LIFE & TRAVEL
From jamaicanlifeandtravel.com
JAMAICAN GINGER CAKE - SAVOR THE FLAVOUR
From savortheflavour.com
JAMAICAN GINGER CAKE (GLUTEN FREE - THAT GIRL COOKS HEALTHY
From thatgirlcookshealthy.com
JAMAICAN HARD DOUGH BREAD RECIPE (HARDO BREAD)
From jamaicans.com
FRESH JAMAICAN GINGER CAKE VIDEO | JAMIE OLIVER
From jamieoliver.com
STICKY GINGERBREAD RECIPE (JUST LIKE MCVITIES GINGER CAKE!)
From atlascafeleicester.wordpress.com
JAMAICAN BREAD RECIPE - AND WHERE TO BUY IT TOO
From my-island-jamaica.com
JAMAICAN GINGERBREAD WITH LEMON SPARKLE ICING - AINSLEY HARRIOTT
From ainsley-harriott.com
JAMAICAN COCO BREAD RECIPE - A YOUNIQUE JOURNEY
From ayouniquejourney.com
JAMAICAN GINGER BEER RECIPE - JAMAICA LAND WE LOVE
From jamaica-land-we-love.com
JAMAICAN BANANA BREAD | COOKING MAMAS
From cookingmamas.com
JAMAICAN SUNDAY MORNING BREAD RECIPE
From eatjamaican.com
JAMAICAN GINGERBREAD | HEMSLEY + HEMSLEY - HEALTHY FOOD AND …
From hemsleyandhemsley.com
JAMAICA GINGER CAKE RECIPE - CAKE AND COOKIE RECIPES
From cakeandcookierecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love