Preheat oven to 350 degree F. Grease and flour three 9 x1-1/2-inch round baking pans; set aside. In a bowl combine flour, cinnamon, ginger, baking powder, and baking soda; set aside.

In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat 1 minute (mixture will appear curdled). Add flour mixture and water alternately to egg mixture, beating on low speed after each addition. Divide batter between the prepared pans (about 2 cups each).

Bake about 18 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 10 minutes in pans on wire racks. Remove cakes from pans. Cool completely.

While cakes cool, in a small saucepan combine jelly and crushed red pepper. heat over medium-low heat until jelly is just melted and spreadable, stirring frequently. Set aside. Place one layer on serving platter. Top with one-third of the apricot halves, cut side down. Spoon on one-third of the apple jelly mixture (about 1/2 cup). Repeat with remaining cake layers, apricots, and jelly mixture, finishing with jelly mixture. Sprinkle top layer with toasted pine nuts. Chill cake 4 hours before serving. Serve with whipped cream, if desired. Makes 8 to 10 servings.