Whisk, in a large bowl:
3c. flour
1 tbsp. cinnamon
2 tsp. baking soda
1 1/2 tsp. ground cloves
1 tsp ground ginger
3/4 tsp salt
Whisk together, in a separate bowl:
1 1/2. c. sugar
1 c. each vegetable oil and molasses
2 eggs
1 tbsp. minced gingerroot
1/2 c. water
Stir in flour mixture, 1 c. at a time.
Mix in:
1/2 c. chopped crystallized ginger
Scrape into a 10″ bundt pan that has been greased and floured. Smooth the top.
Bake at 350F for about 1 hour, or until tester inserted into middle of the cake comes out clean. Let it cool for 30 minutes then remove from the pan. serve warm with lemon curd or coll with whipped cream and shaved chocolate.