Gingerbread 
	
	3 cups flour 
	1 tablespoon cinnamon 
	2 teaspoons baking soda 
	1-1/2 teaspoons clove 
	1 teaspoon ginger 
	3/4 teaspoon salt 
	1-1/2 cups sugar 
	1 cup vegetable oil 
	1 cup unsulfured light molasses 
	1/2 cup water 
	2 large eggs 
	1 tablespoon 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; whisk 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. 

	
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