| Extra Gingery Bread
| Yields: 10 servings |
"Using fresh, ground, and candied ginger gives this gingerbread an extra rich flavor. Originally submitted to ThanksgivingRecipe.com." INGREDIENTS: | 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 | DIRECTIONS: | 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. | |
