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Fresh Ginger Cake
One 9- or 10-inch cake; 10 to 12 servings

4 ounces fresh ginger
1 cup mild molasses [I used blackstrap]
1 cup sugar
1 cup vegetable oil, preferably peanut
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup water
2 teaspoons baking soda
2 eggs, room temperature

Position the oven rack in the center of the oven. Preheat the oven
to 350 degrees F. Line a 9 by 3-inch round cake pan or a 9 1/2-inch
springform pan with a circle of parchment paper.

Peel, slice, and chop the ginger very fine with a knife (or a

Mix together the molasses, sugar, and oil. In another bowl, sift
together the flour, cinnamon, cloves, and black pepper.

Bring the water to the boil in a saucepan, stir in the baking soda,
and then mix the hot water into the molasses mixture. Stir in the

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 cake pan and bake for about 1 hour,
until the top of the cake springs back lightly when pressed or a
toothpick inserted into the center comes out clean. 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.


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