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| Triple Gingerbread | ||
| 3 Cups flour 2 Tsp baking soda 1 TB cinnamon 1 1/2 tsp ground cloves 1 tsp ground ginger 3/4 tsp salt 1 1/2 Cups sugar 1/2 cup water 2 eggs 1 TB peeled, minced fresh ginger 1 Cup vegetable oil 1 Cup molasses 1/2 Cup minced crystallized ginger Powdered sugar 1/2 pint whipping cream, whipped Preheat oven to 275-350°. Grease a 9x12" pan. In medium bowl, sift together flour, baking soda, cinnamon, cloves, ground ginger & salt. Combine sugar, water, eggs and fresh ginger together in large bowl. Next measure oil and add to bowl. Then measure molasses in the same measuring cup (it will come out easier after oil) and add to bowl. Stir until mixed well. Blend in crystallized ginger. Add dry ingredients and mix well. Pour batter in to pan and bake about 1 - 1 1/4 hour or until tester comes out clean. Dust gingerbread with powdered sugar. Whip the cream. Serve warm with the whipped cream.
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