Heat oven to 350º.

Butter a 2-quart Bundt pan generously and set aside.In a small bowl, combine ginger with triple sec.Into a medium-size bowl, sift together dry ingredients until thoroughly combined.

In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs.

Add buttermilk and flour mixture in thirds, alternating, to creamed butter/egg mixture, beating well after each addition. Then stir in candied ginger and ginger/triple sec mixture.

Pour batter into Bundt pan and bake until cake shrinks from sides and a toothpick inserted into the cake emerges clean, about 45 minutes.

Turn out and cool on a wire rack. Serve as thin slices with a dollop of whipped cream.