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1
Preheat the oven to 325.
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2
Lightly grease a 9 x 9 x 2-inch baking pan and line the bottom with a piece of parchment paper that has been cut to hang over two opposite edges by a couple of inches.
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3
This overhang will make removing the cake from the pan clean and simple.
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4
Combine the butter, water, molasses, honey and brown sugar in a medium non-reactive saucepan and place over low heat.
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5
Stir the mixture frequently until the butter is melted, and all of the ingredients are well blended.
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6
Remove from the heat, pour into a large bowl and set aside to cool.
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7
Meanwhile, sift together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves, and set aside.
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8
When the molasses mixture feels just warm to the touch, add the eggs, one at a time, beating well after each addition.
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9
Add the milk and stir to combine.
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10
Fold the dry ingredients into the batter in four additions, using big, long strokes.
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11
Don't be concerned if you can't get all the lumps out--settle for most of them!
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12
Stir in the grated ginger.
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13
Pour the batter into the prepared pan and bake in the center of the oven for 1 1/4 to 1 1/2 hours, or until the top of the cake springs back when touched and a cake tester inserted into the center comes out clean.
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14
Allow to cool for 15 minutes, then, using the overhang of parchment, lift the cake out of the pan and cool completely on a wire rack before cutting.
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15
Well-wrapped in plastic, this gingerbread actually improves with age.
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16
If stored at room temperature, it will have a sponge-cakey texture and will keep for about 4 days.
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17
Refrigerated, it becomes stickier, denser, and wonderfully chewy and will last at least a week.
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18
Allow the cake to return to room temperature before serving.
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19
This cake is fabulous warm, and the only adornment it needs is mounds of softly whipped cream.
