Recipe By : Barbara Taub
Serving Size : 10 Preparation Time :0:00
Categories : Other
Amount Measure Ingredient -- Preparation Method
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3 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
1 1/2 teaspoons clove
1 teaspoon ginger
3/4 teaspoon salt
1 1/2 cups sugar
1 cup vegetable oil
1 cup unsulfured light molasses
1/2 cup water
2 large eggs
1 tablespoon ginger -- minced
ginger -- crystallized
Preheat over to 350 F. 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; whisk 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.
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Per serving: 463 Calories; 23g Fat (44% calories from fat); 5g Protein; 60g
Carbohydrate; 36mg Cholesterol; 425mg Sodium
