GINGERBREAD CAKE WITH EGGNOG CREAM

2  C FLOUR
3 t GROUND GINGER
2 t GROUND CINNAMON
1  1/2 t BAKING SODA
½ t GROUND CLOVES
½ t SALT
1 1/4 C VEGETABLE OIL
1 C MOLASSES (you can use light or dark. I used dark in my recipe)
1C BROWN SUGAR, packed
2 EGGS
3 t ORANGE PEEL, grated
1 C BOILING WATER
 
EGGNOG WHIPPED CREAM
1 C HEAVY WHIPPING CREAM
3 T POWDERED SUGAR
1 t VANILLA EXTRACT
¼ C EGGNOG
                                                               
Preheat oven to 350. Spray a 9x13” baking pan with non-stick cooking spray. Place a piece of parchment paper on the bottom of the pan and allow for a 2" overhang on each side. Spray the parchment paper with non-stick cooking spray as well. Whisk the first 6 ingredients in a medium bowl to blend.  In a separate bowl, whisk oil, molasses and brown sugar. Add the eggs and orange peel and whisk to combine.  Gradually whisk the dry ingredients into the molasses mixture and then the boiling water. Pour the batter in the pan and bake for 20-25 minutes or until a tester inserted into the cake comes out clean.
 
While the cake is baking, place the cold cream in a large bowl. Beat with an electric mixer and gradually add the powdered sugar and vanilla. Once the cream has come to stiff peaks, whisk in the eggnog until incorporated.
 
Cool cake completely and then cut into squares or rounds and top with eggnog whipped cream. Garnish with candied nuts if you desire.