In the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugars until light and fluffy, scraping the sides of the bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in molasses.

In a separate bowl, sift together the all-purpose flour, cake flour, ginger, cinnamon, baking powder, salt, baking soda, nutmeg, and cloves. Gradually add this mixture into the wet mixture, beating until just combined. Cover and chill batter for 2-4 hours.

Preheat oven to 375F. Grease and flour 24 3-inch madeleine molds. Spoon half of the batter into the prepared molds, filling each about half full.

Bake for 10 - 12 minutes or until edges are golden and tops spring back when lightly touched. Cool in molds for 1 minute before using the point of a knife to loosen the madeleines. Invert onto a wire rack and cool completely.

Repeat with remaining batter in cooled greased and floured molds. Sprinkle cookies with powdered sugar once cool.