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1. Heat oven to 325F degrees. Grease and flour one 9-inch
round cake pan. Sift
flour, ginger, cinnamon, cocoa, anise, cloves, cayenne
and salt and baking soda
into a medium bowl, and set aside.
2. In a small saucepan combine milk and molasses, and
warm over low heat,
stirring occasionally, until molasses dissolves into
the milk. Remove from heat
and set aside.
3. In the bowl of a mixer with a paddle attachment, beat
butter on medium speed
until light and fluffy, about 40 seconds. Scrape down
bowl, add brown sugar, and
beat until smooth and light. Add eggs one by one, beating
well after each addition.
4. With machine on low speed, add flour mixture in three
parts and milk mixture
in two. Turn batter into the cake pan, smoothing top.
Bake until gingerbread tests
clean with toothpick, 40 to 45 minutes. Remove from oven,
cool in pan 5 minutes,
turn out onto a rack and cool completely.
