Serves 12 people.

Ingredients:
3 eggs
2 cups granulated sugar
One half cup molasses
1 packed Tablespoon fresh ginger, grated
One third cup minced crystallized ginger
1 & one half cup extra virgin olive oil
1 & one quarter cup whole milk

Combine:
2 & one half cup all-purpose flour
1 t. ground ginger
1 t. cinnamon
One half t. nutmeg
One quarter t. ground clove
One half t. baking soda
One half t. baking powder
Pinch of salt

Preheat oven to 350 degrees.

Butter and flour a 12” cake pan, line bottom with parchment paper.

In large bowl whisk eggs and sugar until light and lemon colored. Whisk in molasses, fresh ginger, and crystallized ginger until incorporated. In a steady stream whisk in olive oil, then milk.

Fold in dry mixture and blend until fully incorporated. Pour batter into prepared pan.

Bake 50-55 minutes until deep golden brown and a pick inserted in the middle come out clean.

Let cool at least 3o minutes. Loosen sides with a knife and invert on a serving plate.

Serve warm with whipped cream or crème fraiche.

Can be made 1 day before serving. Store wrapped in plastic wrap in refrigerator. Bring to room temperature or warm in low oven before serving.