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1
Heat oven to 350 degrees.
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2
Grease the bottom and sides of a 9 inch springform pan with shortening and then wrap the outside with foil.
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3
In a bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, cloves and salt.
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4
Place brown sugar, molasses, butter and eggs in another bowl and beat at low speed until blended.
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5
Beat the flour mixture in 3 parts into the creamed mixture alternately with the water in beginning and ending with the flour.
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6
Pour the batter into the pan and bake 35-40 minutes or until a toothpick comes out clean.
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7
Cool in the pan on a wire rack for 15 minutes.
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8
Release the sides of the pan and invert on the wire rack.
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9
Remove the bottom of the pan and cool completely.
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10
In another bowl, beat the filling ingredients until soft but not stiff peaks form.
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11
Slice cake horizontally.
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12
Put one layer in the bottom of a clean springform pan and spread with filling.
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13
Top with second layer; cover and refrigerate 5 or more hours.
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14
In another bowl, beat the topping ingredients at medium high speed until firm but not stiff peaks form.
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15
Remove sides of springform pan and spread topping over top and sides of cake.
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16
If desired; arange a border of crystallized ginger over the top of the cake.
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17
Can be made a day ahead.
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18
Keep covered and refrigerated.
