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Preheat the oven to 180C/160C Fan/Gas 4 then prepare the loaf tin. Grease it with butter before lining the bottom and sides with baking paper.
Set a large saucepan over high heat and add the stout and molasses. Bring to a boil, turn off the heat, add the bicarbonate of soda, and stir.
Whisk together the eggs, white sugar, and dark brown sugar in a bowl. Add the oil and combine.
In a separate bowl, mix the plain flour, ground ginger, baking powder, ground cinnamon, ground cloves, grated nutmeg, and ground cardamom.
Combine the sticky stout mixture with the egg mixture, then whisk this liquid into the dry mix, adding half at a time. Add fresh ginger and stir to combine.
Pour the prepared batter into the loaf tin and bake for one hour in the preheated oven, or until the top springs back when gently pressed.
Mix the molasses and melted butter together for the glaze, then brush this over the top of the cake while it is still warm from the oven. Allow the cake to cool in the tin for a few minutes before transferring to a wire rack.