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Molasses Cake
Serves 8

1 1/3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
2 tsp. ground ginger
1/2 tsp salt
1/2 tsp coarsely ground pepper
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1 cup dark brown sugar, packed
8 Tbsp. unsalted butter
2/3 cups + 2 Tbsp. unsulphered molasses
2/3 cups milk
1/2 tsp. vanilla extract
1/4 cups pine nuts
1 cups heavy cream, chilled
1/2 cups sour cream

Preheat oven to 350F. In a large bowl, blend together the flour,
baking powder, baking soda, ginger, salt, pepper, cinnamon, allspice
and cloves. In a small saucepan, combine 3/4 cup of the brown sugar,
6 tablespoons of the butter and 2/3 cup of the molasses. Stir over
moderate heat until melted and well combined. Stir in the milk and
vanilla and set aside. Place the remaining 1/4 cup brown sugar, 2
tablespoons butter and 2 tablespoons molasses in a 12-inch cast
iron skillet. Place the skillet in the oven to melt the butter and
sugar and heat the skillet. Stir to combine.

Stir the brown sugar and milk mixture into the dry ingredients.
Beat with a spoon just until smooth. Pour the batter into the
skillet. Sprinkle the pine nuts on top and bake for 25 to 30
minutes, until a tester inserted in the center o the cake comes
out clean. Beat the heavy cream until soft peaks form. Add the
sour cream and continue beating until stiff. Serve the cake warm
from the skillet. Pass the whipped cream separately.


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