The ginger in this cake is no joke. When I saw 4 oz I thought that was an awful lot of fresh ginger. Boy am I glad I went with my instincts and cut this in half. I used 2 oz and that was more than plenty. Fresh ginger can really pack a wallop and this one did. The cake was very moist and stayed fresh. That's a LOT of ginger (2 oz) Ginger Molasses Cake (Adapted from Ready for Desserts ) 2 oz fresh ginger, peeled and minced 1 c molasses 1 c sugar 1 c canola oil 2 1/2 c flour 1 t cinnamon 1/2 t ground cloves 1/2 t ground black pepper 1 c boiling water 2t baking soda 2 eggs Butter the bottom and sides of a 9" pan and fit with a round of parchment on the bottom. In a large bowl, mix molasses, sugar, and oil. In a separate bowl whisk flour, cinnamon, cloves and pepper together. Add baking soda to boiling water. Add to the molasses mixture and then stir in ginger. Sift in the flour mixture. Whisking to combine. Add eggs until blended. Pour into pan. Bake 350 fo...