Recipe(tried): Spiced Ginger Cake with Candied Cream

SPICED GINGER CAKE WITH CANDIED CREAM

1 3/4 cups sugar
1 1/2 cups vegetable oil
4 large eggs
3 large carrots, finely grated
1 cup minced fresh ginger (about 1/2 pound)
2 cups all purpose flour
2 teasppons baking powder
1 1/2 teaspoons baking soda
3/4 salt
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cinnamon
1 teaspoon graound allspice
1/2 teaspoon ground cloves
1 1/2 cup chopped walnuts or pecans

Beat sugar and oil at medium speed with an electric mixer 3 minutes or until smooth. Add eggs, 1 at a time, beating well after each addition. Beat in carrots and fresh ginger.

Combine flour and next 7 ingredients; gradually add to sugar mixture, beating at low speed until moistened. Stir in nuts.

Pour batter into lightly greased 13 x 9 inch baking pan.

Bake at 350 for 45 to 50 minutes or until a wooden pick inserted in cemter comes out clean. Cool on a wire rack; serve with Candied Cream, and garnish, if desired.

CANDIED CREAM
Makes 2 1/4 cups

2 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/3 cup chopped candied ginger

Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar and vanilla, beating until stiff peaks form. Stir in candied ginger.

Donna O Okla.