You are searching for:
Jamaican Gingerbread
A dark, light textured loaf whose flavour depends mostly on the spices included
Ingredients
| 125 g | unsalted butter |
| 125 ml | treacle or molasses |
| 60 ml | honey |
| 125 g | light brown sugar |
| 3 medium | eggs |
| 125 ml | sour cream |
| 1 tbsp | lemon zest |
| 1 tsp | vanilla extract |
| 250 g | plain flour |
| 1 tsp | bicarbonate of soda |
| 1/2 tsp | salt |
| 1 1/2 tsp | ground ginger |
| 1 tsp | ground cinnamon |
| 1/2 tsp | ground allspice |
| 1/4 tsp | ground cloves |
| 1/4 tsp | ground nutmeg |
Method
Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a
Preheat oven to Gas Mark 4, 180°C, 350°F.
Lightly butter a 1lb, 500g loaf tin, and line the bottom with parchment and dust with flour.
In a large mixing bowl cream the butter, treacle, honey and sugar using an electric mixer. Add the eggs one at a time, beating well after each addition. Add the sour cream, zest and vanilla. Beat well to combine. If it appears to separate, it will be fine.
Sift together the flour, bicarb and spices and fold into batter using a rubber spatula.
Pour into tin and bake for 55-60 minutes or until a skewer inserted into the centre come out clean.
Allow to cool in tin for 15 minutes and then turn out to a wire rack to cool completely. Remove lining when nearly cold.
Serve once cooled or, wrap in cling film and then in foil and store for several days to develop flavours.
Options: use a lemon drizzle glaze to cover the top if wished, or use a cream cheese or whipped cream topping.
Lightly butter a 1lb, 500g loaf tin, and line the bottom with parchment and dust with flour.
In a large mixing bowl cream the butter, treacle, honey and sugar using an electric mixer. Add the eggs one at a time, beating well after each addition. Add the sour cream, zest and vanilla. Beat well to combine. If it appears to separate, it will be fine.
Sift together the flour, bicarb and spices and fold into batter using a rubber spatula.
Pour into tin and bake for 55-60 minutes or until a skewer inserted into the centre come out clean.
Allow to cool in tin for 15 minutes and then turn out to a wire rack to cool completely. Remove lining when nearly cold.
Serve once cooled or, wrap in cling film and then in foil and store for several days to develop flavours.
Options: use a lemon drizzle glaze to cover the top if wished, or use a cream cheese or whipped cream topping.
| Tweet |
Comments by other users
This recipe has not been commented yet.
Add your own comment
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.