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1
Heat oven to 350 degrees F and arrange a rack in middle.
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2
Coat a 9-inch-by-5-inch loaf pan with butter, dust with flour, and tap out excess.
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3
Combine flour, ginger, baking soda, cinnamon, salt, allspice, and cloves in a large bowl.
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4
Whisk to aerate and break up any lumps; set aside.
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5
In a separate medium bowl, stir together buttermilk and vanilla until combined.
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6
Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment.
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7
Beat on medium speed until light in color and fluffy, about 5 minutes.
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8
Beat in molasses until well combined then add eggs, one at a time, beating after each addition until well incorporated.
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9
Stop mixer and scrape bowl and paddle (mixture will look separated and curdled).
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10
Add one third flour mixture beating on low speed just until flour is incorporated.
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11
Add half buttermilk mixture and once batter is smooth add another third flour mixture.
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12
Add remaining buttermilk and mix until incorporated.
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13
Add remaining flour mixture, and beat until incorporated and smooth.
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14
Pour into prepared pan.
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15
Bake until a toothpick inserted in the middle comes out clean and cake is pulling away from sides of pan, about 45 minutes.
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16
Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.
