Gingerbread Cake 2
| Yield: | 1 Servings |
| Categories: |
| 4 | oz | (1 stick) sweet butter |
| 1/2 | c | Light or dark brown sugar |
| 1/2 | c | Molasses or cane syrup |
| 2 | Eggs | |
| 1 1/2 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 1 | tb | Ground ginger, or to taste |
| 1 | ts | Cinnamon |
| 1/2 | ts | Cloves |
| 1/2 | ts | Allspice |
| 2 | ts | Vanilla extract or brandy |
| 1/2 | c | Buttermilk (or milk with a little yogurt stirred in) |
| CREAM CHEESE GINGER ICING | ||
| 1/4 | c | Unsalted butter, at room temperature |
| 1/4 | lb | Cream cheese, at room temperature |
| 1 1/2 | c | Icing (confectioner's) sugar, sifted |
| 1 | Teasp vanilla extract | |
| 1/4 | c | Finely chopped candied ginger |
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