Ginger is a flavour so associated with cookies that sometimes it is forgotten for cake. In this recipe, you get to enjoy ginger to the max, with ground, fresh and crystallised ginger all packing a punch in the batter.
Ingredients
3 cups all-purpose flour
1 tbsp cinnamon
2 tsp baking soda
1 1/2 tsp ground cloves
1 tsp ground ginger
3/4 tsp salt
1 1/2 cups granulated sugar
1 cup vegetable oil
1 cup fancy molasses
2 eggs
1/2 cup water
2 tbsp minced gingerroot
1/2 cup crystallized ginger
1 tbsp icing sugar
Method
1 - Grease and flour a 10-inch (3L) Bundt pan; set aside.
2 - In bowl, whisk together flour, cinnamon, baking soda, cloves, ground ginger and salt. In a large bowl, whisk together sugar, oil, molasses, eggs, water and gingerroot; stir in the flour mixture, one third at a time. Stir in crystallized ginger. Pour into prepared pan.
3 - Bake in the centre of 350ºF (180ºC) oven for about 1 hour or until cake tester inserted comes out clean. Let cool on rack for 30 minutes. Remove from pan; let cool completely on rake. Dust with icing sugar.
Source
The Complete Canadian Living Cookbook: 350 Inspired Recipes from Elizabeth Baird and the Kitchen Canadians Trust Most