Fresh Ginger Cake Recipe

Position rack in the center of the oven. Preheat oven to 350 F. Line a 9 1/2-inch springform pan with a circle of parchment paper.

Mix the molasses, sugar and oil; set aside.

In another bowl, sift together the flour, cinnamon, cloves and black pepper; set aside.

Bring the water to boil in a saucepan. Stir in the baking soda; then mix the hot water into the molasses mixture. Stir in the ginger. Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared pan and bake for about 1 hour, until a toothpick inserted into the center comes out clean, or the top of the cake springs back lightly when pressed. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking. Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

Note: Freeze fresh ginger before grating. This makes grating easier and eliminates the fibrous ginger "hairs."

Shelf-stable ginger powder just won't do for this cake. You have to use the real stuff, and it makes all the difference.