Fresh Ginger spice cake

Ingredients:

4-ounce(115g) piece fresh ginger,peeled and thinly sliced
1 cup(250 ml ) mild-flavored molasses
1 cup(200g) sugar
1 cup(250 ml) vegetable oil
2 1/2 cups (350 gm) All purpose flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground black pepper
1 cup (250 ml) water
2 tsp baking soda
2 large eggs at room temp

Method:

Pre-heat the oven to 350 F (175 C). Butter the bottom and sides of a 9 inch springform or round cake pan with 2 inch (5 cm) sides and line the bottom with a circle of parchment paper.

In a food processor fitted with the metal blade or with a chef's knife, chop the ginger until very fine. Set aside.

In a large bowl , mix together the molasses , sugar, and oil. In a medium bowl whisk together the flour , cinnamon, cloves and pepper.

In a small sauce pan, bring the water to boil , then stir in the baking soda.Whisk the hot water into the molasses mixture, then add the chopped ginger.

Gradually sift the flour mixture over the molasses mixture, whisking to combine. Add the eggs and whisk until thoroughly blended.

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 tooth pick inserted comes out clean about 1 hr. Let cool completely.

Run a knife around the sides of the cake to help loosen it from the pan. Invert the cake onto a plate, peel of the parchment paper, then re-invert onto a serving platter.

Serving:
Serve wedges of this cake with whipped cream or your favorite ice cream

Storage:
Because this cake is so moist, it keeps well for upto 5 days at room temperature. It can be frozen for upto 1 month.