Ginger Honey Cake

I’m not generally one for “warming spices.” I find them cloying and too much like pumpkin pie–scented candles. Ginger, on the other hand, is a horse of a different color: warming, yes, but spicy. My friend and talented baker Sierra Smith was the first one to introduce me to adding ginger and cayenne to a molasses dough, and I’m better for it and her friendship. This cake is moist, snappy, and pairs well with a variety of fruits. And it’s not too shabby on its own.