Recipe - Ginger-Molasses Skillet Cake

1 1/3 cup Allpurpose flour
1 teaspoon Baking powder
One fourth teaspoon Baking soda
2 teaspoon Ground ginger
One half teaspoon Salt
One half teaspoon Coarsely ground pepper
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground allspice
One fourth teaspoon Ground cloves
1 cup Dark brown sugar, packed
8 tablespoon Unsalted butter
2/3 cup + 2T unsulphered molasses
2/3 cup Milk
One half teaspoon Vanilla extract
One fourth cup Pine nuts
1 cup Heavy cream, chilled
One half cup Sour cream

1. Preheat oven to 350F. In a large bowl, blend together the flour, baking
powder, baking soda, ginger, salt, pepper, cinnamon, allspice and cloves.

2. In a small saucepan, combine Three fourths cup of the brown sugar, 6 tablespoons
of the butter and 2/3 cup of the molasses. Stir over moderate heat until
melted and well combined. Stir in the milk and vanilla and set aside.

3. Place the remaining One fourth cup brown sugar, 2 tablespoons butter and 2
tablespoons molasses in a 12inch cast iron skillet. Place the skillet in
the oven to melt the butter and sugar and heat the skillet. Stir to
combine.

4. Stir the brown sugar and milk mixture into the dry ingredients. Beat
with a spoon just until smooth. Pour the batter into the skillet. Sprinkle
the pine nuts on top and bake for 25 to 30 minutes, until a tester inserted
in the center o the cake comes out clean.

5. Beat the heavy cream until soft peaks form. Add the sour cream and
continue beating until stiff. Serve the cake warm from the skillet. Pass
the whipped cream separately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini