Name: Moist Gingerbread Spice Snack Cake
Prep time: 20 min
Cook time: 35 min
Total time: 3 h 55 min
Yield: serves 8-10
Ingredients: 2 cups (250g) all-purpose flour (spoon & 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) unsulphured molasses (I use Grandma's Molasses brand); 3/4 cup (180ml) hot water (about 100°F (38°C)); 1/2 cup (115g; 1 stick) 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 oz (224g) full-fat brick style cream cheese, softened to room temperature; 2 Tablespoons (30g) unsalted butter, softened to room temperature; 1 and 3/4 cups (210g) confectioners' sugar; 1 Tablespoon (15ml) cream or milk; 1 teaspoon pure vanilla extract; optional: 1/2 teaspoon maple extract or 2 Tablespoons (30ml) pure maple syrup; optional: cranberries for garnish