Gingerbread Loaf Cake with Cinnamon Cream Cheese Frosting

Directions

1. Preheat oven to 350 degrees. Lightly grease a loaf pan and line it with parchment paper.
2. Into bowl of a stand mixer, add butter, cane sugar and brown sugar and beat for 2 to 3 minutes, until pale and fluffy.
3. Add eggs and beat until combined. Add vanilla extract and molasses and beat just until combined.
4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice and salt.
5. Add flour mixture to wet ingredients in 2 to 3 increments, mixing well between additions, until a smooth batter forms.
6. Transfer batter to prepared loaf pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
7. Let cool for 10 to 15 minutes, then remove from pan and let cool completely on a wire rack.
8. While cake is cooling, make the frosting: Add all frosting ingredients to a mixer bowl and beat with electric mixer until smooth.
9. Spread frosting on top of cooled cake and sprinkle with chopped pecans, if desired.

1. *For a gluten-free alternative, try King Arthur Measure for Measure, Cup4Cup Multipurpose Gluten Free Flour, Bob's Red Mill 1-to-1, or Better Batter Gluten Free All-Purpose Flour.