Preheat the oven to 350°F with an oven rack in the center of the oven. Grease a 9x5 inch loaf pan with nonstick spray, place a piece of parchment paper the length of the loaf pan, leaving about 2 inches of excess on both sides (these will serve as “handles” to help
remove the loaf from the pan later). Grease the paper lightly with nonstick
spray. 

In a small pot, scald the milk over medium-low heat. Allow the milk to heat to just under a simmer (do not boil), then remove from the heat, and whisk in the molasses. Transfer to a large liquid measuring cup to cool slightly while you begin mixing the cake.

In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), mix the sugar and orange zest for 1 minute. Add the butter and cream the mixture until light and fluffy, 4-5 minutes.

Add the egg and mix to combine. Scrape the bowl and paddle well, then add the vanilla and mix to combine. 

In a medium bowl, whisk the all-purpose flour, whole wheat flour, baking powder, ginger, cinnamon, cloves, and salt together to combine. Add about half of the flour mixture to the mixer bowl and mix on low speed to combine. 

With the mixer running on low speed, add the milk/molasses mixture in a slow, steady stream. Once it is all incorporated, stop the mixer and scrape the bowl and paddle well.

Add the remaining flour and candied ginger and mix to incorporate. Transfer the batter to the prepared loaf pan and spread into an even layer. 

Sprinkle the surface of the loaf generously with turbinado sugar. Use the tip of a paring knife to draw a line down the center of the loaf (this will help the loaf rise/split evenly).

Bake the cake until a toothpick or skewer inserted into the thickest portion of the center comes out clean or with a few moist crumbs, 55-65 minutes. 

Cool the cake in the pan for 15 minutes, then turn out onto a cooling rack to cool completely.

Slice the cake and serve with Tillamook Vanilla Ice Cream.