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Ingredients
| unsalted butter: 1/2 cup (room temp) |
| molasses: 1/2 cup |
| honey: 1/4 cup |
| light brown sugar (packed): 1/2 cup |
| eggs: 3 |
| sour cream: 1/2 cup |
| lemon zest: 1 Tbl |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| ground ginger: 1 1/2 tsp |
| ground cinnamon: 1 tsp |
| allspice: 1/2 tsp |
| ground cloves: 1/4 tsp |
| ground nutmeg: 1/4 tsp |
Jamaican Gingerbread
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- 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.