Prep 20 mins
Cook 1 hr
This lovely cake by Sharol Josephson gets its name from the fact that it contains ginger in three different forms: fresh, dried and candied. Serve with a scoop of vanilla ice cream or with a nice cup of tea.
- 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 granulated sugar
- 1 cup vegetable oil
- 1 cup molasses
- 2 eggs
- 1⁄2 cup water
- 2 tablespoons fresh ginger, minced
- 1⁄2 cup crystallized ginger, finely chopped
- 1 tablespoon icing sugar
- Grease and flour a 10" Bundt pan.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, cloves, ground ginger and salt; set aside.
- In a separate large bowl, whisk together the sugar, oil, molasses, eggs, water and fresh ginger.
- Add the dry ingredients, a third at a time, stirring each addition with a wooden spoon just until the dry and wet ingredients are mixed.
- Sprinkle the crystallized ginger over the surface.
- Stir just enough to mix into the batter.
- Scrape into the prepared pan, smoothing the top.
- Bake in the centre of a 350 degree F oven until a cake tester inserted into the centre comes out clean, about 1 hour.
- Let cool on a rack for 30 minutes.
- Loosen the cake at the top edges of the pan.
- Place a metal rack over the pan and turn the cake and rack over.
- Lift the pan off and let the cake cool completely.
- Dust the cooled cake with icing sugar.