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1
Preheat the oven to 350F, and butter and flour an 8-inch square pan.
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2
Melt the stick of butter, pour into a large bowl, and allow it to cool slightly.
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3
Beat the sugar and eggs into the butter.
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4
In a separate medium bowl, whisk together the flour, cinnamon, cloves, baking soda, and grated ginger.
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5
Bring 1 cup of water to a boil in a small saucepan.
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6
Using a wooden spoon, stir the molasses and soda solution into the water.
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7
Whisk the dry ingredients into the sugar and eggs, then stir in the molasses mixture.
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8
Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, testing for doneness with a wooden toothpick in the center of the cake (it should pull out clean and free of batter).
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9
Another indicator is that the cake will pull away from the sides of the pan when its done.
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10
Cool the cake on a wire rack for 10 minutes.
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11
Run a knife around the rim of the pan to loosen the cake, and invert onto a cooling rack and cool completely.
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12
Cut into squares and serve with Lime Cream.
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13
In the bowl of an electric mixer, use the whisk attachment to whip the eggs and sugar at high speed until double in volume and light in color.
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14
Lower the speed and blend in the lime juice and zest.
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15
Pour the egg mixture into a medium metal bowl placed over a pot of simmering water (or a double boiler).
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16
Cook over high heat, whisking often, until smooth, very thick, and custardlike (about 20 minutes).
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17
Remove from the heat and use a wooden spoon to stir in the butter, a few pieces at a time, until it is fully incorporated.
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18
If the final mixture is lumpy, strain through a fine sieve.
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19
Otherwise, cool to room temperature.
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20
Using an electric mixer or a wire whisk, whip the heavy cream into soft peaks.
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21
Gently fold a fourth of the whipped cream into the lime curd.
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22
Then fold in the remaining whipped cream.
