Step 1

Preheat the oven to 350°F (177°C). Butter and lightly flour a square 9-by-9-by-3-inch (23-by-23-by-8-cm) cake pan or a 10-inch (25-cm) round cake pan.

Step 2

In a small bowl, mix together the flour, baking powder, baking soda, cinnamon, ground ginger, cloves, and salt.

Step 3

In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the grated ginger and beat well for 15 seconds. Add the eggs, 1 at a time one, beating well after each addition.

Step 4

In a small bowl, whisk together the molasses and buttermilk. Add the flour and molasses mixtures to the butter mixture in 2 additions each, beating after each addition just until the ingredients are combined before adding the next.

Step 5

Scrape the batter into the prepared pan, smooth the top with a spatula, and bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean.

Step 6

Cool the cake in the pan placed on a wire rack for 10 minutes. If desired, remove the cake from the pan and let it cool completely.

Step 7

Using a stand mixer fitted with the whisk attachment, beat the heavy cream, confectioners’ sugar, if using, and vanilla, until softly mounded. Place a dollop on top of each serving of cake.

Step 8

Sprinkle the cake with confectioners’ sugar or serve with a generous dollop of soft cream and a sprinkle of cinnamon. Originally published September 1, 2003.