Fresh Ginger Cake

Makes one 9” cake

4 ounces fresh ginger

1 cup mild molasses

1 cup sugar

1 cup vegetable oil

2-1/2 cups flour

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp ground black pepper

1 cup water

2 tsp baking soda

2 eggs, at room temperature

Preheat oven to 350°F. Butter a 9” x 3” spring form pan and line bottom with a parchment circle.

Peel and slice the ginger. Chop very fine with a knife, or process in a food processor or mini-chopper until fine. Mix together the molasses, sugar and oil in a large bowl. In another bowl stir together the flour, cinnamon, cloves and pepper.

Bring water to a boil in a small saucepan and stir in the baking soda. Stir into the molasses mixture. Add the ginger. Whisk in the dry ingredients, add the eggs and continue mixing until all is combined.

Pour the batter into the prepared pan and bake for 1 hour, or until the top springs back when lightly pressed. If the top of the cake is too brown before being done, drape on a piece of foil. Cool for 30 minutes before unmolding. Serve when cool.