In a microwave-safe measuring cup, warm the milk and coffee together, then add the cloves to infuse their flavor. Set aside.

Meanwhile, melt the butter along with the brown sugar and honey in a small saucepan over medium heat. Once melted, allow the mixture to cool slightly for about 2 minutes before adding the egg. Whisk quickly to prevent the egg from cooking.

In a medium-sized mixing bowl, combine the all-purpose flour, rye flour, baking soda, salt, cinnamon, and ginger. Stir to blend the dry ingredients thoroughly.

Gradually mix the butter and honey blend into the dry ingredients, followed by the infused milk. Stir the batter until smooth and well combined.

Cover the batter and refrigerate for 1 hour to allow the flavors to meld and thicken.

Preheat your oven to 340°F (170°C). Grease a 9x4-inch (24 x 10 cm) loaf pan to prevent sticking. Pour the prepared batter into the pan, smoothing the top.

Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Let the gingerbread cake cool completely in the loaf pan before slicing and serving.