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1
Position a rack in the lower third of the oven and preheat to 350F.
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2
Generously butter and flour a nonstick, 12-cup Bundt pan, tapping the pan over the sink to remove excess flour.
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3
(Make certain every interior surface is thoroughly coated so the cake doesnt stick.)
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4
To make the cake, in a large bowl, sift together the 3 3/4 cups flour, the cinnamon, cloves, and pepper.
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5
In another largo bowl, whisk together the molasses, granulated sugar, and oil.
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6
In a 2 1/2-quart saucepan, bring the water to a boil.
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7
Remove from the heat and stir in the baking soda.
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8
Whisk this mixture into the molasses mixture, and then add the fresh ginger.
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9
Adding a generous cupful at a time, stir the flour mixture into the molasses mixture, until the flour is absorbed.
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10
Whisk in the eggs.
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11
Pour the batter into the prepared pan.
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12
Bake the cake for about 1 hour until a toothpick inserted into the center of the cake comes out clean.
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13
If the cake appears to be browning too quickly, lay a piece of foil over the top of the pan.
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14
Transfer the cake to a wire rack and let cool in the pan for 1 hour.
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15
Place the rack over the top of the pan and invert to unmold the cake.
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16
Let the cake continue to cool on the rack.
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17
To make the whipped cream, combine the cream, confectioners sugar, and cinnamon in a medium bowl.
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18
Using a whisk or electric mixer whip the cream until soft peaks form.
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19
Cover and refrigerate until ready to serve.
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20
To serve, using a small fine-mesh sieve, dust the confectioners sugar over the cake.
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21
Cut the cake into slices.
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22
Place a slice of cake in the center of each plate, top with a dollop of the whipped cream, and serve immediately.
