- Nonstick vegetable oil spray
- 3 cups all purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup minced crystallized ginger
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1 cup (packed) golden brown sugar
- 3 large eggs
- 1 cup mild-flavored (light) molasses
- 1 cup boiling water
- 2 1/2 teaspoons grated orange peel
- 3 cups chilled whipping cream
- 1/2 cup pure maple syrup
- 1 tablespoon finely chopped crystallized ginger
- Orange peel strips
- Position rack in center of oven and preheat to 350°F. Spray 10-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger.
- Using electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs 1 at a time. Gradually beat in molasses, then 1 cup boiling water. Mix in grated orange peel. Gradually mix in dry ingredients.
- Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour. Transfer pan to rack and cool 15 minutes. Run knife around pan sides. Turn cake out onto rack; peel off paper. Cool.
- Beat cream and maple syrup in large bowl until stiff peaks form.
- Cut cake horizontally into 3 equal layers. Transfer 1 cake layer, cut side up, to platter. Spread 1 1/2 cups whipped cream mixture over. Repeat layering with 1 cake layer and 1 1/2 cups whipped cream mixture. Top with remaining cake layer, cut side down. Spread remaining whipped cream over top and sides of cake. Sprinkle crystallized ginger atop cake around edge. Garnish with orange peel strips. Cover with cake dome; chill at least 1 hour and up to 6 hours.