9 ounces white whole wheat flour (about 2 1/4 cups)
2 ounces brown sugar (approx 1/3 cup)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon cloves
1/4 teaspoon nutmeg
4 ounces (1 stick) unsalted butter, melted
5 ounces molasses (approx 3/8 cup)
4 ounces dark corn syrup (approx 3/8 cup)
1 large egg
1 cup buttermilk (or, add 1Tbsp lemon juice to 1 cup milk)
2 ounces diced crystallized ginger (optional, about 1/4 cup)
1 Tbsp grated fresh ginger (optional)
1) Grease and flour a loaf pan. Preheat the oven to 350°F.
2) In a large mixing bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cardamon, cloves, and nutmeg.
3) Melt the butter. Add the molasses, corn syrup, and brown sugar, and pour into the dry ingredients in the bowl, mixing to moisten.
4) Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger and fresh ginger.
5) Pour the batter into the prepared pan, and bake for 35 to 40 minutes, until the cake just begins to pull away from the edge of the pan and a toothpick comes out clean.
6) Remove from the oven and turn out onto a cooling rack.
