Preheat oven to 160°C fan forced, and place rack in middle of oven.
Line a large loaf tin (25cm x 9.5cm) with baking paper.
Place fresh ginger into TM bowl and chop 3 sec/speed 7. Scrape down sides of bowl.
Add butter, maple syrup and molasses to TM bowl and heat 3 min/90ºC/speed 1. Set aside. Do not clean bowl.
Add milk, eggs, flour, ground ginger, mixed spice, sugar and sea salt flakes to TM bowl and mix 6 sec/speed 6. Scrape sides of bowl.
Add butter mixture and mix 10 sec/speed 4. Stir around bowl with spatula to incorporate the rest of the mixture if necessary (you don’t want to over beat it).
Pour mixture into tin and bake for 50 minutes or until skewer inserted in the centre comes out clean.
Remove cake from oven and rest for 10 minutes before removing to a cake rack to cool completely.
Dust with icing sugar before serving.
Keeps well for a few days wrapped or in an airtight container. Does not need to be refrigerated.