Ginger Cake (Lindsay)

1 ts GROUND CINNAMON ½ ts Ground cloves ½ ts ground black pepper 1 cu Water 2 ts Baking Soda 2 eggs, at room temperature ar)

Position the oven rack in the center of the oven. Preheat the oven to 350°F.** Line a 9 by 3-inch round cake pan or a 9½ inch springform pan with a circle of parchment paper. Grease the bottom to make the paper stick.

** Miele - preheat over on Convection at 375°F, then change setting to Regular Bake @ 365°F ** Use fresh ginger but freeze for an hour before grating. This will reduce the stringiness of the product

Peel the ginger bulb(s) and then use very fine hand grater to grate ginger into the weigh scale basin. Stop when scale reads 4oz of freshly grated ginger. In one bowl, sift together the flour, cinnamon, cloves and black pepper. Set aside. In a second, larger bowl, mix together the molasses, sugar, and oil.

Measure baking soda into 1 cup measure. Bring the water to the boil in a saucepan, pour water in with the baking soda and stir. Immediately mix the hot water into the molasses mixture. Stir in the ginger.

Gradually whisk (I use hand mixer, if available) 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.

Serve with lemon glaze, lemon curd, warm caramel sauce, or vanilla bean ice cream.

Adapted from Epicurious November 1999 http://www.epicurious.com/recipes/food/views/Fresh-Ginger-Cake-103238

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