To make the brown butter:

1. I a small saucepan melt the butter.
2. Let it bubble and foam, until it starts turning a deep amber color, similar to caramel.
3. This will take about 4 or 5 minutes. Don't let it burn.
4. Transfer to a small bowl and freeze for about 30 minutes, until solid but not rock-hard.

For the loaf cake:

1. Preheat oven to 350ºF.
2. Grease a non-stick 8×4-inch loaf pan. Or line the bottom with parchment paper.
3. In a large bowl, beat brown butter with sugar until very creamy, about 3 minutes.
4. Add eggs, one at a time, beating well after each addition. Add molasses if using.
5. Sift together flour, baking powder, salt, ginger, cinnamon and nutmeg.
6. Add the dry ingredients to the butter mixture in 3 additions, alternating with the milk in two additions. Add the vanilla.
7. Finally, add the dates and pecans with a spatula and mix well. It may look somewhat curdled, it’s fine.
8. Pour into the prepared pan and smooth top.
9. Bake for 45 minutes to 1 hour, until a tester comes out clean. Let cool on wire rack.
10. Unmold and keep, well wrapped, at room tº for a few days, or freeze for a few months.