Three-Ginger Gingerbread To keep the candied ginger from sticking together, toss it with about a tablespoon flour which you should subtract from the 2 cups. I like the gingerbread best the day after it’s made. The flavors emerge as it mellows. Serve at room temperature. 1 stick (1/2 cup) unsalted butter ½ cup grapeseed oil or other neutral vegetable oil 3 large eggs 1 cup raw sugar 3/4 cup unsulfured molasses 2 teaspoons grated fresh ginger 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground ginger 2 teaspoons ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground star anise ¼ teaspoon salt 1 cup boiling water 1/4 cup finely chopped candied ginger 1. Preheat oven to 350°F. Grease and flour a 9- by 2-inch square baking pan, knocking out excess flour. 2. In a saucepan melt butter and oil over moderately low heat and remove pan from heat. In a large bowl whisk together eggs, sugar, molasses and fresh ginger. Add butter mixture in a slow stream, whisking. 3. In a separate bowl, whisk together the flour, baking soda, salt and dry spices. Sift the flour mixture over the batter and whisk until combined well. Add boiling water in a slow stream, whisking, Stir in candied ginger, and pour batter into baking pan. 4. Bake gingerbread in middle of oven 45 minutes, or until a tester comes out clean. Cool on a rack. 5. Cut gingerbread into squares. makes 8-10 servings