Finally found the recipe for this amazing cake, and the frosting is out of this world!

Gingerbread Cake with Spiced Orange Molasses Frosting is a delightful dessert that captures the cozy flavors of winter. This cake, with its roots in European holiday traditions, combines the warm spices of gingerbread with a creamy, citrus-infused frosting. It's perfect for those chilly days when you want to fill your home with the comforting aroma of baking spices. This cake is not only a treat for the taste buds but also a nostalgic nod to festive gatherings and family traditions.

This gingerbread cake pairs beautifully with a hot cup of spiced tea or a rich, dark coffee. For a festive touch, serve it alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. A side of fresh orange slices can enhance the citrus notes in the frosting, making for a well-rounded dessert experience.

Servings: 8-10 servings

2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup milk
1 cup brown sugar
1/2 cup molasses
1/4 cup corn syrup
1/2 cup cold butter, cubed
1 large egg
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3 cups powdered sugar
2 tablespoons molasses
1 teaspoon orange zest

Preheat your oven to 350°F (175°C). Grease and line a baking pan with parchment paper.

In a large bowl, combine the flour, baking soda, ground ginger, cinnamon, and pumpkin pie spice.

In a saucepan, heat the milk and brown sugar over medium heat until the sugar melts. In another saucepan, warm the molasses and corn syrup together.

Cut the cold butter into the flour mixture until it resembles coarse crumbs.

Mix the milk mixture and the molasses mixture into the flour mixture until just combined.

Whisk in the egg until the batter is smooth.

Pour the batter into the prepared baking pan and smooth the top.

Bake for 45 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely, then wrap it in foil and let it rest for a day to achieve a sticky top.

For the frosting, beat the cream cheese and softened butter together until creamy.

Mix in the vanilla extract, ground cinnamon, and powdered sugar until smooth.

Blend in the molasses and orange zest until well combined.

Refrigerate the frosting until chilled, then spread it over the cake after it has rested overnight.

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also add chopped nuts, such as walnuts or pecans, to the batter for added texture. For a more pronounced citrus flavor, add a tablespoon of freshly squeezed orange juice to the frosting. If you prefer a less sweet frosting, reduce the powdered sugar by half a cup and adjust to taste.