This was popular with my clients when I was catering.
Triple Gingerbread
Ingredients
1 1/2 Cups all-purpose flour
1 1/2 cups cake flour
2 teaspoons baking soda
1 Tablespoon cinnamon
1/2 teaspoon ground cloves
2 teaspoons ground ginger
3/4 teaspoon salt
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1 1/2 Cups sugar
2 Tablespoons grated fresh ginger
1/2 cup chopped Crystallized ginger
1 Cup vegetable oil
1 Cup unsulfured pure cane syrup or (Lyle’s Golden syrup)
1/2 Cup water
2 large eggs
Preheat the oven to 350 degrees.
Butter and flour 9 x 13 baking pan line bottom and sides with parchment
Sift first 7 ingredients into medium bowl.
Combine sugar, oil, molasses, water, eggs, and fresh ginger in large bowl;
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).
Turn cake out on wire rack and then back onto serving board or platter.
Sift a light dusting of XXXXX sugar over the top. Use a paper doily to make a pattern.
Serve slightly warm or at room temperature.
(Can be prepared 1 day ahead. Wrap in foil and refrigerate. Bring to room temperature before serving).
