Jamaican Gingerbread
Transport your taste buds to the Caribbean with this delectable Jamaican Gingerbread, a spiced loaf brimming with tropical warmth and bold flavors. Made with blackstrap molasses, dark rum, and freshly grated ginger, this gingerbread is irresistibly rich and aromatic, perfectly balancing sweetness and spice in every bite. A hint of cinnamon and nutmeg adds depth, while the moist texture comes together effortlessly with a combination of butter, milk, and dark brown sugar. Ready in just over an hour, this easy-to-make treat is ideal for holiday gatherings or a cozy dessert any day of the year. Serve it with a dollop of whipped cream or a drizzle of caramel sauce to elevate its indulgence. Perfect for fans of spiced desserts, this Jamaican Gingerbread recipe is a must-try for anyone seeking to explore the vibrant world of Caribbean-inspired baking.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 150 grams Dark brown sugar
- 120 ml Blackstrap molasses
- 2 tablespoons Dark rum
- 2 pieces Large eggs
- 250 grams All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 120 ml Whole milk
- 2 teaspoons Fresh ginger (grated)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch loaf pan with parchment paper for easy removal.
In a medium saucepan over low heat, melt the butter. Add the dark brown sugar, blackstrap molasses, and dark rum. Stir until combined and smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs until lightly beaten. Gradually add the slightly cooled butter and molasses mixture to the eggs, whisking constantly to prevent the eggs from cooking.
In another bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, baking soda, and salt.
Gradually fold the dry flour mixture into the wet ingredients, alternating with the milk. Mix gently by hand, being careful not to overmix.
Fold in the freshly grated ginger until evenly distributed through the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the gingerbread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. This gingerbread pairs wonderfully with a dollop of whipped cream or a drizzle of caramel sauce.
Nutrition Facts
Calories |
2997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 438.9 g | 160% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 213.5 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1645 mg | 127% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 3907 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
