3 c Flour
1 tb Cinnamon
2 ts Baking soda
1 1/2 ts Clove
1 ts Ginger
3/4 ts Salt
1 1/2 c Sugar
1 c Vegetable oil
1 c Unsulfured light molasses
1/2 c Water
2 lg Eggs
1 tb Ginger; minced
Ginger; crystallized
Preheat over to 350F. Butter and flour 10″ diameter spring form pan. Sift
first 6 ingredients into medium bowl. Combine sugar, oil, molasses, water,
eggs, and fresh ginger in large bowl; wisk to blend. Mix in crystallized
ginger. Stir in dry ingredients. Pour batter into prepared pan. Bake until
tester inserted into center of cake comes out clean, about 1 hour. Cool
cake in pan on rack 1 hour (cake may fall in the center) Run small sharp
knife around pan sides to loosen cake. Release pan sides from cake. Serve
slightly warm or at room temperature. Can be prepared 1 day ahead. Wrap in
foil and refrigerate. Bring to room temperature before serving.
Yields
10 Servings