PAIRED WITH:  Argyle Vintage Brut

CAKE
Preheat oven to 350 degrees F Grease two 8” round cake pans. I like to use butter & place parchment paper on the bottom. Grate your fresh ginger and set aside. In a separate bowl mix together molasses, sugar and oil. In another bowl, sift flour cinnamon, cloves, salt and black pepper. In a saucepan, bring water to a boil, take off heat and stir in baking soda. Mix in water/baking soda mixture in with your sugar and oil. Stir in fresh ginger at this time as well. Gradually whisk in dry ingredients into the batter, add eggs. Continue mixing until combined.

ICING
Place your butter in a sauce pan and cook over medium-high heat until butter turns into a golden brown color and becomes foamy. Once that is semi-cooled down, place in a mixing bowl along with powdered sugar, vanilla, salt & cream. The consistency should be semi-thick and not too runny. Feel free to add more heavy cream to reach this consistency. Once your cake is cooled you can add your icing on top. Spreading using an offset spatula or butter knife. Garnish with candied orange, cranberries or fresh rosemary.