1. Preheat oven to 350℉. Spray a 9” or 10” springform pan with cooking spray and line the bottom with a round of parchment paper. 2. To make the cake, in a medium bowl whisk to combine flour, baking soda, cloves, pepper, and salt. 3. In a large bowl whisk to combine brown sugar, molasses, and eggs. 4. Mince ginger in a food processor, scraping down the sides as needed. Whisk ginger into molasses mixture. 5. In a medium saucepan combine butter and milk. Place over medium heat until butter is melted. Whisk into molasses mixture until smooth, then whisk flour mixture into molasses mixture. 6. Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean or with moist crumbs attached, 40-45 minutes (if using a 9” pan, baking time will be slightly longer). Let cool in the pan on a rack for 30 minutes. Run a knife around the inside edge of the pan, then remove pan ring. Let cake cool completely. 7. To make the candied zest, in a small saucepan combine sugar and water and bring to a simmer over medium heat. While the syrup heats, remove zest from orange in wide strips with a vegetable peeler. 8. When syrup is boiling, add zest and simmer for 10 minutes. Strain and arrange zest strips on a parchment-lined sheet pan to cool for 10 minutes. Toss zest in sugar to coat and set aside. 9. To make the buttercream, in a large bowl or a stand mixer fitted with the paddle, beat butter until smooth. Add sugar and beat until incorporated. Add cream a little at a time and beat until the desired consistency is reached--it should be smooth and soft but not at all runny. Beat in vanilla, orange zest, and salt. 10. Use a large spatula to transfer cooled cake to a serving platter. Spread buttercream over top of cake, leaving sides bare. Use a small offset spatula to make swirls in the buttercream. Cut zest into long, thin strips and use to garnish cake.