Posted by Karen on October 21, 2000 at 18:47:51:
Triple Gingerbread with Ginger Whipped Cream
3 C. flour
1 T. cinnamon
2 t. baking soda
1 1/2 t. ground cloves 1 t. ground ginger
3/4 t. salt
1 1/2 C. sugar
1 C. vegetable oil
1 C. unsulfured (light) molasses
1/2 C. water
2 large eggs
1 T. minced fresh ginger
Crystallized ginger, to taste
Preheat the oven to 350 degrees. Butter and flour 10 inch diameter spring form pan.
Sift first 6 ingredients into medium bowl.
Combine sugar, oil, molasses, water, eggs, and fresh ginger in large bowl; 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 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).
Ginger Whipped Cream
Makes 3 Cups
1 1/2 C. heavy cream, well chilled
3 T. confectioner's sugar
1/2 t. ground ginger
1/4 C. finely chopped candied ginger
In a bowl with an electric mixer beat the cream until it just holds a peak, add the sugar and the
ground ginger, and beat the mixture until it holds stiff peaks. Fold in the 1/4 C. candied ginger (or
more), transfer the whipped cream to a serving bowl, and garnish it with the additional candied ginger.