Recipe: Fresh Ginger Cake (using molasses, oil, cinnamon and cloves)

FRESH GINGER CAKE

4 oz. fresh gingerroot
1 cup mild molasses
1 cup granulated sugar
1 cup vegetable oil (preferably peanut oil)
2 1/2 cups all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground black pepper
1 cup water
2 tsp. baking soda
2 large eggs

Heat oven to 350 degrees F. Position rack at middle level. Line a 9-inch cake pan or 9 1/2-inch springform pan with circle of parchment.

Peel, slice and chop ginger or grate it very fine for total of 1/2 cup; set aside.

In large bowl, combine molasses, sugar and oil; set aside.

In medium bowl, sift together flour, cinnamon, cloves and freshly ground pepper; set aside.

In small saucepan, bring 1 cup water to boil; stir in baking soda, then add to molasses mixture. Stir in ginger.

Gradually whisk dry ingredients into liquid ingredients. Add eggs; mix until thoroughly combined. Pour batter into prepared pan.

Bake about 1 hour, or until top of cake springs back lightly when pressed or toothpick inserted in center comes out clean. If cake browns too quickly before it is done, drape piece of foil over it. Cool cake at least 30 minutes.

Run knife around edge to loosen it from pan. Remove from pan, peel off parchment and serve.

Makes 1 (9-inch) cake, 10 servings
Source: Room for Dessert by David Lebovitz