Gingerbread cake with cream cheese frosting

Every holiday I have delusions of grandeur and try to frost gingerbread cookies. Let me tell you food besties, I totally suck at this activity. But, I could win first prize in an ugly cookie contest. I think this needs to be a new holiday tradition. 

But...besties, you all know I am super at garnish! Here is a gingercake I made just for all of you! This recipe has all of the flavor of gingerbread, but it is not dry like a cookie and stale like a gingerbread house. I used candied ginger, peppermint bark, sugared cranberries and cream cheese frosting. 

Gingercake

⅔ Cups Butter

¾  Cups Sugar

2 Eggs

¼ Cup Molasses

2 Cups Flour

1 Teaspoon Baking Soda

1 Tablespoon Fresh Ginger

½ Teaspoon Cinnamon

¼ Teaspoon Cloves

¼ Teaspoon Cardamom

¼ Teaspoon Allspice

Whip together the butter and sugar until it appears light, fluffy and smooth. 

Mix in the eggs. They will not completely incorporate at this point. Mix until the eggs yolks and whites are smooth.

Mix in the molasses.

Add the flour, baking soda, ginger, cinnamon, cloves, cardamom, and allspice.

Mix until all ingredients are incorporated. The mixture will be thick and will need to be scooped into the cast iron pan.

Grease your 8” cast iron pan with butter.

Scoop the batter into the pan and smooth out the surface.

Bake in a 350 degree Fahrenheit oven for about 25 minutes. The center will spring back from the touch when done.

Cream Cheese Frosting

8 ounces Cold Cream Cheese

1/4 cup Powdered Sugar

1 teaspoons Milk*

Whip the powdered sugar and cream cheese together in a bowl until smooth.

Add 1 teaspoon milk and whip again until fluffy.

*Any liquid can be added. Milk is only an option. Any type of liquor can be used. Depending on what it is added, it will slightly tint the frosting.