The Spanish brought ginger to Jamaica where it flourished. It adds its spicy zing to all manner of Jamaican drinks and dishes, both savoury and sweet. This moist loaf will keep for about a week and can be enjoyed with butter for breakfast or plain with a cup of afternoon tea.
Ingredients
- Butter ½ cup
- Brown Sugar ¾ cup
- Molasses ¾ cup
- Milk ½ cup
- Fresh Ginger grated 2 Tbs
- Eggs 2, beaten
- Orange Juice 2 Tbs
- All-Purpose Flour 2 cups
- Ground Ginger 4 tsp
- Ground Cinnamon 1 tsp
- Ground Allspice ½ tsp
- Ground Nutmeg ½ tsp
- Ground Cloves ¼ tsp
- Salt a pinch
- Baking Soda 2 tsp
Cook It
- Preheat the oven to 350° F. Grease and flour a loaf pan.
- Combine the butter, sugar, molasses, grated ginger and milk in a saucepan and stir over medium heat until the butter has melted. Remove from the heat and stir in the beaten eggs and orange juice.
- Sieve the flour, spices, salt and baking soda together. Add to the melted butter mixture and stir well.
- Pour the batter into the prepared loaf pan. Bake for 45 to 50 minutes, or until a cake tester comes out clean.
- Store the bread in a sealed container at room temperature for up to a week. It also freezes well.
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