Preheat the oven to 170º C / 340º F.
Butter a loaf pan using a pastry brush,
From the bottom of the loaf pan to the top,
This helps the cake rise better.
Chill the mold.

Beat the eggs with the soft brown sugar.
Until the mixture doubles in volume.

The sugar will cook the egg, which should then be added to the warm milk.

Heat the milk with the cloves.
After boiling, turn off the heat and
Infuse for 5 minutes.
Filter the milk through a sieve to
Remove the cloves.

In another saucepan,
Heat the butter till frothy, together with the honey, and a
Small pinch of Guérande sea salt.
When bubbles form and the color turns to a nice amber,
Turn off the heat, and
Pour the milk into the mixture.
Beat with a whisk.

Away from the heat,
Incorporate the egg/brown sugar mixture
Into the milk/honey mixture.

Prepare your spice blend:
Cinnamon,
Nutmeg, and
Ginger.
Adjust the amounts to the flavor you like the most!

In a mixer/food-processor,
Place the flour,
The powdered spices and
The baking powder.
Mix rapidly.
Incorporate the milk/honey preparation.
Mix.
The dough will be somewhat liquid.

The final touch:
Add small cubes of candied ginger.

Bake in the hot oven 30 to 50 minutes.
Verify doneness with the blade of a knife or a wooden skewer which must come out clean.

Cool in the mold.
Unmold.

The spice cake will be delicious
The following day, and afterwards!