Gingerbread cake

Ingredients:

• Softened unsalted butter, as needed
• 1 cup vegetable oil, such as soybean, peanut, or corn
• 1 cup of sugar
• 1 cup unsulfured molasses
• 1-2 tbsp. chopped candied ginger
• 2 large eggs at room temperature, lightly beaten with a fork
• 3 cups unbleached premium flour
• 1 tbsp. ground ginger
• 2 tsp ground cinnamon
• 1 teaspoon fine salt
• 1/4 tsp ground cloves
• 1 cup of water
• 1 tbsp. baking soda
• For serving: whipped cream or vanilla ice cream

Preparation:

1. Lightly grease a 22x32x5 cm (9.5x13.5x2 in) baking pan and line the bottom with parchment or waxed paper. Preheat oven to 325°F (160°C).
2. In a large bowl, combine the vegetable oil, sugar, molasses, and candied ginger. Add the eggs and beat until smooth. In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Combine the liquid mixture with the flour mixture and knead into a smooth dough.
3. Bring water to a boil in a small saucepan. Remove from heat and stir in baking soda. Stir the hot water into the batter until smooth. Transfer the batter to the prepared pan. Bake the cake on the middle rack of the oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let the cake cool in the pan on a wire rack. Cut into squares and serve with whipped cream or ice cream.