Fresh Ginger Cake

1. Prepare Oven and Pan

Position your oven rack so that your cake will sit in the center, and preheat the oven to 350 degrees Fahrenheit. Line a 9-inch round cake pan with tall sides with parchment paper.

2. Mix Molasses, Sugar, and Oil

In a medium bowl, whisk together the mild molasses, granulated sugar, and neutral oil.

3. Combine Dry Ingredients

In a separate bowl, sift together the all-purpose flour, ground cinnamon, ground cloves, and freshly ground black pepper.

4. Prepare Leavening Mixture

Bring water to a boil in a small saucepan. Remove from heat and immediately stir in the baking soda, then quickly mix this into the molasses mixture.

5. Add Fresh Ginger

Stir in the peeled, sliced, and finely chopped fresh ginger into the molasses and leavening mixture.

6. Combine Wet and Dry Ingredients

Gradually whisk the dry ingredients into the molasses mixture until just combined. Then whisk in the room-temperature eggs, one at a time, until smooth.

7. Bake the Cake

Pour the batter into the prepared cake pan. Bake for about 1 hour, tenting with foil if the top darkens too quickly. The cake is done when it springs back to a gentle touch and a toothpick inserted into the center comes out clean.

8. Cool and Unmold

Let the cake cool in the pan for at least 30 minutes before running a knife around the edge to loosen it and inverting the cake onto a rack to cool completely.