- found in Los Angeles Times -

I love this Ginger Cake recipe because it's so easy to make and so very yummy. I loved making it and my house smelled of ginger and cloves while the cake was baking. Just wonderful!

There is lots of nutrient rich ginger in this recipe, which is fabulous because it also aids in lowering cholesterol, improves digestion, alleviates migraines and has anti-cancer properties. Cinnamon aids digestion as well, treats colds and flu and soothes the nervous system. Cloves relieve upset stomachs and Molasses is a very good source of iron and calcium.

1 1/2 cups plus 2 tbs flour
1/4 cup of Turbinado Sugar
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp freshly ground black pepper
1 1/2 tsp baking soda
1/2 cup peeled, chopped fresh ginger
3/4 cup canola oil
3/4 cup molasses
2 eggs
3/4 cup of boiling water
and
2 cups whipping cream
2 tbs sugar
1/2 tsp vanilla

1. Heat oven to 375
2. In a large bowl, stir together: flour, cinnamon, cloves, black pepper, baking soda, sugar and fresh ginger.
3. Using an electric mixer on low speed, mix in canola oil, molasses and eggs. Then add the boiling water and beat until smooth.
4. Pour the batter into a parchment paper covered 13 by 9 inch baking pan. Bake for 30 mins, or until a toothpick inserted in the middle comes out clean.
5. In a bowl, whip the cream, sugar and vanilla until peaks form ( put into a sealed glass container in the fridge until ready to use). When the Ginger Cake is cool, dust it with powered sugar and cut into 8 large pieces or 16 smaller ones, adding a dollop of whipped cream.

Delicious!