Triple Gingerbread

3 Cups flour

2 Tsp baking soda

1 TB cinnamon

1 1/2 tsp ground cloves

1 tsp ground ginger

3/4 tsp salt

2 eggs, beaten

1/2 cup water

1 TB peeled, minced fresh ginger

1 1/2 Cups sugar

1 Cup vegetable oil

1 Cup molasses

1/2 Cup minced crystallized ginger

Powdered sugar

1/2 pint whipping cream, whipped

Preheat oven to 275-350° (in my oven, I used 300°). Grease a 9x12" pan. In medium bowl, sift together flour, baking soda, cinnamon, cloves, ground ginger & salt. With fork, beat eggs in large bowl, beat in water, then fresh ginger, then sugar and mix together until blended. Next measure oil and add to bowl and mix until completely incorporated. Then measure molasses in the same measuring cup (it will come out easier after oil), add to bowl. Stir until mixed well. Blend in crystallized ginger. Add dry ingredients, a little at a time, mixing well each time. Pour batter in to pan and bake about 1 - 1 1/4 hour or until tester comes out clean. (I sometimes take it out, undercooked, at 1 hr so it's like really chewy brownies.) After it's cooled, dust gingerbread with powdered sugar. Whip the cream. Serve warm with the whipped cream.