Gingerbread cake

2 cups, less 2 tablespoons, plain flour
1 generous teaspoon bicarb soda
1/2 teaspoon salt
1 (15ml) tablespoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper
90g unsalted butter, soft
3/4 cup dark molasses
1 tsp grated ginger
3/4 cup very hot water
1/3 cup packed dark brown sugar
1 large egg

1. Butter and flour 24cm cake tin. Preheat oven to 175°. In a bowl whisk together the flour, baking soda, salt, and spices.

2. In a mixing bowl, beat together the rest of the ingredients except the egg. When almost frothy, beat in the egg and quickly add the flour mixture.

3. Stir only until thoroughly blended. Pour into pan. Bake 35 to 40 minutes, or until a tester inserted in center of cake comes out clean. Cool on a rack in the pan for a moist cake. (Used Stonesoup's "steaming" method.)

4. Serve on its own, with whipped cream, or reheated with a scoop of vanilla ice cream.

You could up to two teaspoons of grated fresh ginger for more kick. Also, can try substituting one teaspoon Chinese five-spice powder for 1 teaspoon of the ground ginger.

Freezes well for up to three months.