Gingerbread Cake with Cream Cheese Frosting

Ingredients

• 3/4 cup boiling water
• 1/2 tsp baking soda
• 2/3 cup unsulphured molasses
• 3/4 cup granulated sugar
• 1 2/3 cup all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup vegetable oil
• 2 large eggs
• 6 oz cream cheese, softened
• 1/3 cup unsalted butter, softened
• 1 3/4 cups powdered sugar
• 1/2 tsp vanilla extract
• Sparkling cranberries and mint leaves, optional

Directions

1. Heat the oven to 350 degrees. Butter a 9-inch springform pan, or use an 8-inch square pan. A 10-inch springform pan will also work, but plan to shorten the bake a bit. Fit parchment into the bottom of the pan, using a round for a round pan or a square for a square pan, then butter the parchment and set the pan aside.
2. In a heatproof mixing bowl, whisk the boiling water with the baking soda. Add the molasses and granulated sugar, then whisk until the sugar is fully dissolved. Set this mixture aside.
3. In a large mixing bowl, whisk the flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt until evenly combined.
4. Stir the vegetable oil and eggs into the molasses mixture. Add the wet mixture to the dry ingredients in 1/3 portions, whisking thoroughly after each addition. Transfer the batter to the prepared pan.
5. Bake until a toothpick poked into the middle comes out clean, about 30 – 35 minutes. Let the cake cool for 5 minutes, then slide a knife around the edge to release it and remove the ring. Cool completely on a wire rack, then spread the cream cheese frosting over the top and add cranberries and mint leaves if desired.
6. For the frosting, use an electric stand mixer with the paddle attachment to beat the cream cheese and butter until light in color and fluffy. Add the vanilla extract and powdered sugar, then mix again until the frosting is pale and fluffy.