Using fresh, ground, and candied ginger gives this gingerbread an extra rich flavor. Originally submitted to ThanksgivingRecipe.com.
Extra Gingery Bread
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cloves
- 1 teaspoon ground ginger
- 3/4 teaspoon salt
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 1 cup dark molasses
- 1/2 cup apple juice
- 2 eggs
- 1 tablespoon grated fresh ginger
- 1/2 cup chopped crystallized ginger
1 Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan.
2 Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt.
3 In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.
4 Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.
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