Categories: Cakes, Desserts 
      Yield: 8 servings 
  
  1 1/3 c  All-purpose flour 
      1 ts Baking powder 
    1/4 ts Baking soda 
      2 ts Ground ginger 
    1/2 ts Salt 
    1/2 ts Coarsely ground pepper 
    1/4 ts Ground cinnamon 
    1/4 ts Ground allspice 
    1/4 ts Ground cloves 
      1 c  Dark brown sugar, packed 
      8 tb Unsalted butter 
    2/3 c  + 2T unsulphered molasses 
    2/3 c  Milk 
    1/2 ts Vanilla extract 
    1/4 c  Pine nuts 
      1 c  Heavy cream, chilled 
    1/2 c  Sour cream 
  
  1.  Preheat oven to 350F. In a large bowl, blend together the flour, baking 
  powder, baking soda, ginger, salt, pepper, cinnamon, allspice and cloves. 
   
  2.  In a small saucepan, combine 3/4 cup of the brown sugar, 6 tablespoons 
  of the butter and 2/3 cup of the molasses.  Stir over moderate heat until 
  melted and well combined. Stir in the milk and vanilla and set aside. 
   
  3.  Place the remaining 1/4 cup brown sugar, 2 tablespoons butter and 2 
  tablespoons molasses in a 12-inch cast iron skillet. Place the skillet in 
  the oven to melt the butter and sugar and heat the skillet.  Stir to 
  combine. 
   
  4.  Stir the brown sugar and milk mixture into the dry ingredients.  Beat 
  with a spoon just until smooth.  Pour the batter into the skillet. Sprinkle 
  the pine nuts on top and bake for 25 to 30 minutes, until a tester inserted 
  in the center o the cake comes out clean. 
   
  5.  Beat the heavy cream until soft peaks form.  Add the sour cream and 
  continue beating until stiff.  Serve the cake warm from the skillet.  Pass 
  the whipped cream separately.