Ingredients
½cupunsalted butter,(1 stick)
½cupwater
½cupmolasses,unsulphured
½cuphoney,(preferably a dark variety such as buckwheat, avocado or wildflower)
½cupdark brown sugar,or light brown sugar
2large eggs,room temperature
1tbspfresh ginger,peeled and finely grated
1tbspcandied ginger,minced
2cupsall purpose flour
1½tspbaking soda
1½tspground ginger
1½tspcinnamon
½tspsalt
¼tspground cloves
⅛tspnutmeg
Preparation
Preheat oven to 325 degrees F. Butter and lightly flour an 8×8-inch or 9×9-inch baking dish. Fit a piece of parchment or baking paper inside and allow some to hang off the sides (this will make it easier to lift the cake out of the pan later). Lightly butter and flour the paper as well.
In a medium saucepan over medium heat place the butter, molasses, honey, water, and brown sugar. Stir to melt the butter. Do not allow to simmer or boil.
Once the butter is melted take the pot off the heat and allow to cool to room temperature. Be sure to stir the mixture every so often as the sugar and fat will form a skin on the surface.
Once the butter mixture is at room temperature whisk the eggs, grated ginger, and candied ginger into the molasses mixture. Set aside.
Whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
Add the flour to the molasses mixture in three or four additions and whisk until it just comes together.
Pour into the prepared pan and bake for 35 minutes. Loosely place a piece of foil over the top and bake for another 15 to 25 minutes or until a tester comes out clean.
Cool on a wire rack for ten minutes, then lift the cake out of the pan and continue to cool on the rack.
Serve this fresh out of the oven, or let the flavor develop much better by giving it a day to sit and allow the spices to intensify the cake.
