- 1 tablespoon unsalted butter at room temperature
- 3¾ cups all purpose flour, plus extra for dusting pan
- 1½ teaspoons ground cinnamon
- ¾ teaspoon ground cloves
- ¾ teaspoon freshly ground pepper
- 1½ cups sweet unsulphured molasses (not blackstrap)
- 1½ cups granulated sugar
- 1½ cups canola or peanut oil
- 1½ cups water
- 1 tablespoon baking soda
- 2/3 cup (packed), peeled and minced fresh ginger
- 3 large eggs, beaten
- 1½ cups heavy (whipping) cream
- ¼ cup confectioners sugar
- ½ teaspoon ground cinnamon
- Confectioners sugar for dusting
- Position a rack in the lower third of the oven and preheat to 350°F. Generously butter and flour a nonstick, 12-cup Bundt pan, tapping the pan over the sink to remove excess flour. (Make certain every interior surface is thoroughly coated so the cake doesn’t stick.)
- To make the cake, in a large bowl, sift together the 3¾ cups flour, the cinnamon, cloves, and pepper. In another largo bowl, whisk together the molasses, granulated sugar, and oil.
- In a 2½-quart saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk this mixture into the molasses mixture, and then add the fresh ginger.
- Adding a generous cupful at a time, stir the flour mixture into the molasses mixture, until the flour is absorbed. Whisk in the eggs. Pour the batter into the prepared pan.
- Bake the cake for about 1 hour until a toothpick inserted into the center of the cake comes out clean. If the cake appears to be browning too quickly, lay a piece of foil over the top of the pan. Transfer the cake to a wire rack and let cool in the pan for 1 hour. Place the rack over the top of the pan and invert to unmold the cake. Let the cake continue to cool on the rack.
- To make the whipped cream, combine the cream, confectioners sugar, and cinnamon in a medium bowl. Using a whisk or electric mixer whip the cream until soft peaks form. Cover and refrigerate until ready to serve.
- To serve, using a small fine-mesh sieve, dust the confectioners sugar over the cake. Cut the cake into slices. Place a slice of cake in the center of each plate, top with a dollop of the whipped cream, and serve immediately.