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Jamaican Gingerbread

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8 tablespoons (1 stick) butter, softened at room temperature

½ cup molasses

¼ cup honey

½ cup (packed) brown sugar

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3 eggs

½ cup sour cream

1 tablespoon lemon zest

1 tablespoon spiced rum

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

11/2 teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

Preheat oven to 350. Lightly butter a 9x4x21/2-inch loaf pan. Line the bottom with parchment paper and butter the paper. Lightly dust the pan with flour, shaking out the excess.

In a mixing bowl, cream the butter, molasses, honey and brown sugar with an electric mixer until smooth. Add the eggs one at a time, mixing well after each addition. Add the sour cream, lemon zest and spiced rum and beat to combine.

Sift the flour, baking soda, salt and spices together and fold into the batter.

Spread the batter in the prepared pan. Bake for 50 to 55 minutes, or until a toothpick comes out clean from the center. Cool the gingerbread in the pan on a wire rack for 15 minutes. Remove from the pan and cool completely. Serves 8 to 10

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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