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Name: Triple Gingerbread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 2 ts Baking soda; 1 1/2 ts Clove; 1 ts Ginger; 3/4 ts Salt; 1 c Vegetable oil; 3 c Flour; 1 tb Cinnamon; 1 1/2 c Sugar; 1 c Unsulfured light molasses; 1/2 c Water; 2 lg Eggs; 1 tb Ginger, minced; Ginger, crystallized

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INGREDIENTS

2 ts Baking soda
1 1/2 ts Clove
1 ts Ginger
3/4 ts Salt
1 c Vegetable oil
3 c Flour
1 tb Cinnamon
1 1/2 c Sugar
1 c Unsulfured light molasses
1/2 c Water
2 lg Eggs
1 tb Ginger, minced
Ginger, crystallized

Servings

INSTRUCTIONS

Preheat over to 350F. Butter and flour 10" diameter spring form pan. Sift first 6 ingredients into medium bowl. Combine sugar, oil, molasses, water, eggs, and fresh ginger in large bowl; wisk to 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 the 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. Per serving: 463 Calories; 23g Fat (44% calories from fat); 5g Protein; 60g Carbohydrate; 36mg Cholesterol; 425mg Sodium Posted to FOODWINE Digest 02 Dec 96 Recipe by: Barbara Taub/tpogue@idsonline.com From: terry pogue Date: Tue, 3 Dec 1996 16:05:20 +0100

NOTES

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Triple Gingerbread

2 ts Baking soda
1 1/2 ts Clove
1 ts Ginger
3/4 ts Salt
1 c Vegetable oil
3 c Flour
1 tb Cinnamon
1 1/2 c Sugar
1 c Unsulfured light molasses
1/2 c Water
2 lg Eggs
1 tb Ginger, minced
 Ginger, crystallized

Preheat over to 350F. Butter and flour 10" diameter spring form pan. Sift  first 6 ingredients into medium bowl. Combine sugar, oil, molasses, water,  eggs, and fresh ginger in large bowl; wisk to 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 the 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.  Per serving: 463 Calories; 23g Fat (44% calories from fat); 5g Protein; 60g  Carbohydrate; 36mg Cholesterol; 425mg Sodium    Posted to FOODWINE Digest 02 Dec 96    Recipe by: Barbara Taub/tpogue@idsonline.com    From:    terry pogue <tpogue@IDS2.IDSONLINE.COM>    Date:    Tue, 3 Dec 1996 16:05:20 +0100

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Nutrition

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Serving Size: 1 Serving (211g)
Recipe Makes: 10 Servings

Calories: 735
Calories from Fat: 197 (27%)

Amt Per Serving		% DV

	Total Fat 21.9g	29 %
	Saturated Fat 2.9g	14 %
	Monounsaturated Fat 12.3g
	Polyunsanturated Fat 5.5g
Cholesterol 211.5mg		65 %
Sodium 324mg		11 %
Potassium 134.7mg		4 %
Total Carbohydrate 126.5g		37 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 124.3g
Protein 11.1g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 735

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