Preparation

• Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan or two 9-inch round cake pans.
• In a large bowl, sift together all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, and salt.
• In another large bowl, cream together the softened unsalted butter and packed brown sugar with an electric mixer until light and fluffy.
• Add the large eggs one at a time, mixing well after each addition.
• Gradually stir in the unsulfured molasses until the mixture is uniform.
• Alternate adding the dry mixture and hot water to the wet ingredients, mixing gently until just combined.
• Pour the batter into prepared baking pan(s) and bake for 30-35 minutes, or until a toothpick comes out clean.
• Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• For the frosting, beat together softened unsalted butter and softened cream cheese until smooth.
• Gradually add the powdered sugar and unsulfured molasses, mixing until smooth.
• Mix in ground cinnamon and vanilla extract, adjusting consistency with milk as needed.
• Spread the frosting evenly over the cooled Gingerbread Cake or layer between round cakes if using two.