---------- Recipe via Meal-Master (tm) v8.02
  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
   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.