4 oz. unsalted butter, at room temp; more for pan
6-3/4 oz. unbleached all-purpose flour
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. ground cloves
1/4 tsp table salt
1 Tbsp. minced fresh ginger
1/4 C. granulated sugar
1/4 C. dark brown sugar, packed
1 large egg
1/2 C. unsulfured mild molasses
1/2 C. buttermilk, at room temp
1. Position a rack in the center of the oven and heat the oven to 350 F. Butter the sides of an 8x8-inch square cake pan and line the bottom of the pan with parchment. In a medium bowl, mix flour, ground ginger, cinnamon, baking soda, cloves and salt. Set aside
2. Using a mixer fitted with the paddle attachment, beat the butter on medium speed until light an fluffy, about 1 minute. Add the fresh ginger and mix until just combined. Add both sugars and beat on medium speed until well combined and fluffy, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Add the egg an mix on medium speed until well combined. Add 1/3 of the buttermilk and mix until just combined. Add the remaining and wet ingredients in four more additions, finishing with the buttermilk and mixing until just combined after each addition. Scrape the batter into the cake pan and spread it evenly.
3. Bake the cake until a skewer inserted int the center comes out clean, 30-35 minutes. Let the cake cook completely in the pan, at least an hour. The cake can be made a day ahead of time and stored at room temperature. For use with Ginger Cake Trifles with Carmelised Apples, Cranberries and Whipped Cream.