Ingredients:

2 cups organic whole-wheat pastry flour
1 cup organic Sucanat (unprocessed brown sugar)
1 teaspoon baking soda
1 teaspoon cinnamon powder
¼ teaspoon clove powder
1 teaspoon sea salt
½ cup pecans, toasted and coarsely chopped
3 tablespoons crystallized ginger, chopped
½ cup organic unsulphured molasses
1 cup filtered water
1 ½ tablespoons apple cider vinegar
Organic confectionary sugar
Spectrum Canola Oil Spray

Directions:

1. Preheat oven to 350 degrees. Lightly spray 8x3 inch cake pan with Spectrum canola oil and line the bottom with parchment or wax paper; then spray lightly again with oil. Set aside.

2. In a large bowl combine the flour, sugar, baking soda, spices, sea salt, and pecans.

3. In another bowl, whisk molasses, water, crystallized ginger, and cider vinegar. Then mix this with the flour mixture gently (you will see some foam).

4. Transfer the batter into the prepared pan. Bake the cake until a toothpick inserted into the center comes out clean, about 50 minutes.

5. Cool the cake and invert onto a round platter. Using a sieve, dust with confectionary sugar.

6. Best served while it’s still warm with tea.