Molasses-Spice Cake

Molasses-Spice Cake

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon mace

1/2 teaspoon cinnamon

1/4 teaspoon pepper

Pinch of ground cloves

4 large eggs, room temperature

1/3 cup sour cream, room temperature

1/3 cup unsulfured molasses

3 tablespoons finely grated ginger

1 tablespoon finely grated lemon zest (1-2 lemons)

1 teaspoon vanilla

2 stick unsalted butter, room temperature

1 1/3 cups packed light-brown sugar

Cream Cheese frosting:

12 ounces cream cheese, room temperature

1 stick unsalted butter, room temperature

1/4 cup sour cream

1/2 cup powdered sugar

1/8 teaspoon salt

Brown Sugar Glaze

6 tablespoons unsalted butter

1/2 cup packed light-brown sugar

2 tablespoons heavy cream

1 teaspoon vanilla

1/2 teaspoon salt

Cake:

Preheat oven to 350 degrees.   Butter a 8 inch round cake pan.  Line bottom with parchment.

Whisk together flour, baking powder, salt, and spices in a large bowl.  In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla.

Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes.  Reduce speed to low.  Beat in flour mixture in three additions, alternating with the sour cream mixture.

Scrape batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40-45 minutes.  Let cool in pan on a wire rack for 15 minutes.  Turn cake out onto rack, remove parchment, and turn right side up. Let cool completely. (Cake can be wrapped tightly in plastic and refrigerated for up to 1 day).

Spread frosting over top of cake.  Drizzle with glaze.  Serve immediately.

Frosting:

Beat cream cheese and butter with a mixer until fluffy.  Beat in sour cream, then sugar and salt.  Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature, and stir well before using.

Brown-Sugar Glaze:

6 tablespoons unsalted butter

1/2 cup packed light-brown sugar

2 tablespoons heavy cream

1 teaspoon vanilla

1/2 teaspoon salt

Heat butter and sugar in a saucepan over medium heat, stirring, until sugar has dissolved.  Add cream, vanilla and salt and bring to a boil.  Remove from heat, and let cool until thickened.  Use glaze immediately