Step 1: Preheat your oven to 350°F (175°C) and grease and flour a 12-cup muffin tin or an 8x8 inch square baking pan, or line with paper liners for individual cakes.
Step 2: In a light-colored saucepan, melt the ½ cup unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns golden brown and smells nutty (the milk solids will brown at the bottom). Immediately pour the brown butter into a heatproof bowl to cool slightly.
Step 3: In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, and optional cinnamon. Set aside.
Step 4: In a large bowl, whisk together the slightly cooled brown butter, raw honey, fresh orange zest, fresh orange juice, and eggs until well combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the milk until the batter is smooth.
Step 6: Divide the batter evenly among the muffin cups (filling about two-thirds full) or pour into the prepared baking pan.
Step 7: Bake for 25-30 minutes for individual cakes, or 30-35 minutes for a square cake, or until a wooden skewer inserted into the center comes out clean. Baking time may vary.
Step 8: Let the cakes cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.