Recipe: Triple Ginger Gingerbread (2 recipes)

Terry: Here are a couple possibiliies. Hope they are close.


Triple Ginger-Carrot Bread

1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup light molasses
Two-thirds cup vegetable oil
2 eggs
1 tablespoon grated fresh ginger
2 tablespoons sugared or candied ginger
1 cup grated carrots
1/2 cup chopped walnuts

Grease and flour a 9-by-5-inch loaf pan; set aside. Preheat oven to 350 F.

Sift together the flour, soda, baking powder, salt, ginger and nutmeg.

With an electric mixer, beat together the granulated and brown sugars, the
molasses, oil, eggs and ginger. Gradually beat in the flour mixture. Stir in the
sugared ginger, the carrots and walnuts.

Transfer the batter to prepared loaf pan. Bake in 350 F oven 1 hour and 10
minutes, or until a tester inserted in the bread comes out clean. Let the bread cool 10 minutes in the pan before turning out onto a rack.

Cool completely before slicing. Or wrap and freeze the bread after cooling.

Yield: Makes 1 (12-slice) loaf.

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Triple Ginger Gingerbread Cake

Ingredients

2 cups all purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground ginger
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup butter
3/4 cup sugar
1 egg, beaten
1/2 cup molasses
3/4 cup buttermilk
2 teaspoons pickled ginger, finely chopped
1 teaspoon raw fresh ginger, grated
powdered sugar

Preparation

Preheat oven to 350 degrees F. Lightly grease and flour an 8-inch square baking pan, or the equivalent.

Sift together the flour, baking soda, baking powder, ground ginger, cinnamon, cloves and salt. Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Blend in the egg and molasses. Beat in the flour
and buttermilk, alternating a small amount at a time until well blended. Fold in the pickled and fresh ginger. Bake for 40 to 45
minutes, until a toothpick inserted in the center comes out clean.

Let the cake sit in the pan, on a rack, for 5 minutes. Then remove the cake from the pan and set it on a rack to cool
completely. Before serving, dust the cake with powdered sugar sprinkled through a sieve or doily.