• Preheat the oven to 325°F.
• Line a 24 centimeter round cake pan with oven paper.
• Lightly butter the bottom and sides of the pan.
• Line the bottom of the cake pan with oven paper.
• If necessary (particularly in winter) warm the butter for about 20 seconds in the microwave to soften.
• Finely chop the fresh and [amazon_textlink asin='B00AVKCOY4' text='candied ginger' template='ProductLink' store='flavorofita02-20' marketplace='US' link_id='455ec1d8-13bb-11e8-8a3b-afda98e4ed70'].
• Add the ginger to the milk and heat over a low flame (or in a microwave oven) for a minute or two until hot but not yet simmering. Set aside.
• Whisk the dry ingredients together until well combined.
• With an electric mixer on high cream the butter and sugar together until light and fluffy.
• Add each egg, one per time, until fully blended.
• Add the molasses until fully blended.
• Add the flour and milk mixture, in thirds, beginning with the flour, until fully blended.
• Pour the batter into the cake pan and bake 45 minutes until a toothpick inserted into the center of the cake comes out clean.
• Cool the cake on a cake rack for ten minutes.
• Loosen the cake from the sides of the pan and invert the cake onto a cake platter.
• Remove the oven paper from the cake and discard.

For the glaze:

• Whisk all the ingredients together until smooth.
• Allow the cake to cool 10 to 15 minutes, then spread the glaze on top of the cake.
• As the cake will still be warm, the glaze will drizzle down the sides of the cake.