Ginger Cake

• 3 cups all-purpose flour
• 4 teaspoons ground ginger
• 2 teaspoons cinnamon
• 2 sticks (1 cup) unsalted butter, softened
• 1 cup packed light brown sugar
• 1 cup blackstrap molasses*
• 1 cup boiling-hot water
• 2 teaspoons baking soda
• 2 large eggs, lightly beaten
• Accompaniment: lightly sweetened whipped cream

1. Put oven rack in middle position and preheat oven to 350F.
2. Butter a 9-inch springform pan.
3. Whisk together flour, ginger, and cinnamon in a medium bowl until blended.
4. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 5 minutes.
5. Whisk together molasses and boiling water in another large (at least 2-quart) bowl, then whisk in baking soda (mixture will bubble up and expand).
6. Add flour and molasses mixtures alternately to butter mixture in 3 batches, mixing at medium speed until incorporated.
7. Beat in eggs until smooth.
8. (Batter will be thin.)
9. Pour batter into springform pan and bake until a wooden pick or skewer inserted in center comes out clean, 55 to 65 minutes.
10. Cool in pan on a rack 10 minutes, then remove side of pan and continue to cool cake on rack at least 30 minutes more.
11. Serve warm.
12. *Available at natural foods shops.

allpurpose, ground ginger, cinnamon, unsalted butter, brown sugar, blackstrap molasses, boilinghot water, baking soda, eggs, whipped cream

Taken from www.epicurious.com/recipes/food/views/ginger-cake-109041 (may not work)