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1
Preheat the oven to 350F (175C).
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2
Butter the bottom and sides of a 9-inch (23-cm) springform or round cake pan with 2-inch (5-cm) sides and line the bottom with a circle of parchment paper.
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3
In a food processor fitted with the metal blade or with a chefs knife, chop the ginger until very fine.
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4
Set aside.
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5
In a large bowl, mix together the molasses, sugar, and oil.
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6
In a medium bowl, whisk together the flour, cinnamon, cloves, and pepper.
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7
In a small saucepan, bring the water to a boil, then stir in the baking soda.
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8
Whisk the hot water into the molasses mixture, then add the chopped ginger.
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9
Gradually sift the flour mixture over the molasses mixture, whisking to combine.
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10
Add the eggs and whisk until thoroughly blended.
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11
Scrape the batter into the prepared springform or cake pan and bake until the top of the cake springs back when lightly pressed with a finger or a toothpick inserted into the center comes out clean, about 1 hour.
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12
Let cool completely.
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13
Run a knife around the sides of the cake to help loosen it from the pan.
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14
Invert the cake onto a plate, peel off the parchment paper, then re-invert it onto a serving platter.
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15
Serve wedges of this cake with whipped cream (page 239), a favorite ice cream, or a fruit compote.
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16
Because this cake is so moist, it keeps well for up to 5 days at room temperature.
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17
It can be frozen for up to 1 month.
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18
My favorite complement for this cake is the whipped creamlightened lemon curd filling used in Lemon Semifreddo (page 65).
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19
Another idea is a PLUM-RASPBERRY COMPOTE.
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20
Slice 8 pitted plums into 6 wedges.
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21
In a medium saucepan, heat 1/4 cup (50 g) sugar, 1 cup (250 ml) water, and half of a vanilla bean, split lengthwise.
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22
Add the plum wedges and simmer over low heat until tender, about 10 minutes.
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23
Remove from the heat, add 1 1/4 cups (6 ounces/170 g) raspberries and 1 tablespoon kirsch (optional), and let stand for 1 hour.
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24
Before serving, remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14).
