Preheat oven to 180C, line a cake tin with baking parchment. Butter it well, keep aside.

Sift the flour, baking powder, baking soda, cinnamon, cardamom, nutmeg powders and salt to aerate the dry mixture. Keep aside.

In a large bowl, beat together the butter and brown sugar until smooth and somewhat lightened in color.

Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.

Add the buttermilk, grated ginger, stirring to combine. Finally, stir in the flour mixture into this in two batches. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue.

Pour the batter into the cake tin and bake for 30-35 odd minutes or until a skewer inserted into the middle of the cake comes out clean.

Allow to cool onto a cooling rack completely before serving.