Spiced Gingerbread Cake

Bahan-bahan (8 porsi)

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground ginger
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup (180ml or 225g) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
• 3/4 cup (180ml) hot water (about 100°F (38°C))
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/3 cup (67g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 2 Tablespoons (28g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (210g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• small pinch each of ground cinnamon, ginger, and cloves
• optional: sprinkles and/or sugared cranberries for garnish