To make fresh ginger cake, preheat the oven to 350 degrees Fahrenheit. Peel and chop 4 ounces of fresh ginger to a very fine consistency, or grate it with a fine grater. Combine the ginger with 1 cup of mild molasses, 1 cup of sugar, and 1 cup of peanut or vegetable oil.
In a separate bowl, sift together 2 1/2 cups of flour, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves and 1/2 teaspoon of freshly ground black pepper. Add 1 cup of water to a saucepan, and bring it to a boil. Add 2 teaspoons of baking soda to the water while stirring, and then pour the hot water over the molasses mixture. Add the ginger, and stir all of the ingredients to combine.
Slowly whisk in the dry ingredients, and then add 2 eggs warmed to room temperature. Continue to whisk the batter until all ingredients are incorporated. Line a 9-by-3-inch round pan or a 9 1/2-inch springform pan with parchment paper. Transfer the batter to the pan, and bake the cake in the oven for approximately one hour.
When the cake is fully baked, the top is springy to the touch, and no batter clings to an inserted toothpick. Allow the cake to cool before serving, at least 30 minutes, and remove the parchment paper.