Like Christmas in Pago Pago

Dear SOS: Whenever my family is in Berkeley, we try to stop by Ginger Island Restaurant for dinner. No matter how much we savor the appetizers and entrees, we always save room for the scrumptious ginger cake. Do you think they’d be willing to share the recipe?

Lillian Maremont

San Francisco

Dear Lillian: This simple cake makes a great holiday dessert. At the restaurant, chef Larry Lefebvre serves it with whipped cream flavored with a dash of orange juice, orange zest and sugar. And a little candied ginger on the side.

Total time: 1 hour

Serves: 18

1 1/2 cups plus 2 tablespoons flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoons baking soda

3/4cup sugar

1/2cup peeled, chopped fresh ginger

3/4 cup canola oil

3/4 cup molasses

2 eggs

3/4 cup boiling water

1. Stir together the flour, cinnamon, cloves, black pepper, baking soda and sugar in a large mixing bowl. Add the fresh ginger.

2. Using an electric mixer on low speed, mix in the oil, molasses and eggs. Beat until the batter is smooth. Add the boiling water, continuing to mix slowly until it’s incorporated.

3. Pour the batter evenly into a prepared 13-by-9-inch baking pan. Bake at 375 degrees until a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool.

4. Serve dusted with powdered sugar and garnished with thinly sliced candied ginger as well as whipped cream, if desired.

Each serving: 203 calories; 2 grams protein; 27 grams carbohydrates; 0 fiber; 10 grams fat; 1 gram saturated fat; 24 mg. cholesterol; 118 mg. sodium.