Ging-ah cake!

Just kidding, it is 100% supposed to be called gingercake, but sometimes I like to joke about my New England accent, which if you are reading this and aren't sure what I'm talking about, I'm sure you have heard, "pahk the cah in Hahvahd yahd," and if you haven't you need to get out more. Back to gingercake, which is amazing!  Gingercake is unique because it has a special bite to it!  It's not as sweet as your typical cake but when paired with a nice tart and semi-sweet fruit topping like raspberries, or mandarine orange slices or something of that sort it is truly delicious!  Try it out at your next dinner party!  I promise it will not disappoint! Recipe below! xx sarah

Ingredients
4 oz fresh ginger, peeled and finely chopped
1 cup mild molasses
1 cup sugar
1 cup vegetable oil, preferably peanut
2.5 cups flour, unbleached
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground black pepper
1 cup water
2 tsp baking soda
2 eggs, at room temp

9inch springform pan lined with parchment

Method
Place rack in center of oven and preheat to 350F.
In a large bowl mix together molasses, sugar and oil.
In a separate sift together flour, cinnamon, cloves and black pepper, set aside.
Bring water to a boil in a saucepan.
Stir in baking soda and then mix the hot water into the molasses mixture.
Stir in ginger.
Gradually whisk the dry ingredients into the batter.
Add the eggs and continue mixing until everything is thoroughly combined.
Pour batter into prepared cake pan and bake for about 1 hour or until the cake springs back slightly when pressed, or a toothpick inserted into the center comes out clean.
Cool cake for atleast 30 minutes.
Run a knife around the edge of the pan to loosen it.
This cake can be garnished in a multitude of ways or eaten as is!

We recommend fresh fruit, a fruit compote, whipped cream or even ice cream would be delicious!

Notes
If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.