Triple Ginger Gingerbread Cake

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup water
• 1/2 cup molasses, unsulphured
• 1/2 cup honey
• 1/2 cup dark brown sugar
• 2 large eggs, room temperature
• 1 tablespoon fresh ginger, peeled and finely grated
• 1 tablespoon candied ginger, minced
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoon ground ginger
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/8 teaspoon nutmeg

Directions

1. Heat the oven to 325 degrees F. Butter and lightly flour an 8x8 or 9x9 baking dish. Line it with parchment or baking paper, leaving extra over the edges so you can lift the cake out later, then lightly butter and flour the paper too.
2. Set a medium saucepan over medium heat and add the butter, molasses, honey, water, and brown sugar. Stir while the butter melts, but keep the mixture from reaching a simmer or boil.
3. When the butter has fully melted, remove the saucepan from the heat and let the mixture come down to room temperature. Stir it now and then, since the sugar and fat can create a thin layer on top as it sits.
4. Once the butter mixture is at room temperature, whisk in the eggs, grated ginger, and candied ginger until combined. Put it aside.
5. In a separate bowl, whisk the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together.
6. Add the flour mixture to the molasses mixture in 3 or 4 additions, whisking only until the batter comes together.
7. Pour the batter into the prepared pan and bake for 35 minutes. Lay a piece of foil loosely over the top, then continue baking for another 15 to 25 minutes, until a tester comes out clean.
8. Set the pan on a wire rack and cool for 10 minutes. Use the parchment to lift the cake from the pan, then let it finish cooling on the rack.
9. You can serve it warm from the oven, but the flavor improves if it rests for a day so the spices can deepen through the cake.