Ginger Cake

originally from Chez Panisse
adapted by Mary Lonergan

serves 12

1 cup mild molasses
1 cup sugar
1 cup canola oil
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1 cup water
2 teaspoons baking soda
4 ounces fresh ginger, peeled and finely chopped
2 eggs, at room temperature

Preheat oven to 350 degrees.

Grease and flour 10-inch bundt pan (or a 9-inch cake pan, 3 inches high).

Mix together the molasses, sugar and oil. In another bowl, sift the flour, cinnamon, cloves, and black pepper together.

Bring the water to a boil in a saucepan. Stir in the baking soda and mix the hot water into the molasses mixture. Stir in the ginger.

Gradually mix the dry ingredients into the batter. Add beaten eggs and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan. Bake in the center of the oven for about an hour (check after 45 minutes), until the top of the cake springs back when pressed. Cool the cake for at least 30 minutes and invert onto a platter.

Serve with unsweetened whipped cream and raspberries.

The fresh ginger makes this very special. Hint: use the side of a spoon to scrape off the ginger peel. It works like magic. While the recipe asks for chopped ginger, you could use a microplane to grate it. The ginger taste will be less intense.