Molasses Spice Cake

For Ginger Whipped Cream

Add powdered sugar to whipping cream. Fold in finely diced crystallized ginger.

For cake

Preheat oven to 350 F. Butter a 9-by-2-inch round cake pan. Line bottom of pan with a parchment paper round, butter paper.

Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk together eggs, sour cream, molasses, ginger, lemon zest and vanilla.

With an electric mixer on medium-high speed, beat butter and sugar until fluffy, about 3 minutes. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture.

Pour batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack 15 minutes. Turn cake out onto rack, remove parchment, and let cake cool completely, top side up.

Spread whipping cream evenly over top of cake (leave sides unfrosted). Drizzle with glaze.

Heat butter and brown sugar in a small saucepan over medium heat, stirring until sugar has dissolved. Add cream, vanilla, and salt, and bring to a boil, stirring to combine. Remove from heat, and let cool until thickened. Use immediately.

Makes 1-9 inch cake