Damp Jamaican Gingerbread English Recipes

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.

Steps:

• 1. preheat oven to 350º, grease and flour an 8 or 9 inch square cake pan
• 2. melt the butter with the syrup in a small saucepan (I have successfully substituted other syrups such as maple, or even Log Cabin, all molasses is a bit too strong, but ½ molasses and ½ Lyle's makes a nice rich cake.)
• 3. sift all of the dry ingredients into a large bowl; add the beaten egg and milk and beat well, add the syrup/butter mixture and beat well, the batter will be quite liquid
• 4. pour the batter into the prepared pan and bake 50 - 55 minutes until just done (if it is overcooked, it becomes dry.)

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.

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
• Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
• Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
• Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
• To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.

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.