Spiced Cake with Butter Cream Cheese Frosting

Makes: One 2-layer cake

CAKE INGREDIENTS:

• 4 cups of all-purpose flour
• 4 teaspoons of ground ginger
• 1 tablespoon of ground cinnamon
• ¾ teaspoon of ground cloves
• 1 teaspoon of baking soda
• 1 cup of warm milk
• 1 1/2 cup of Dutch Farms unsalted butter
• 1 1/2 cup of packed light brown sugar
• ½ cup of dark mild flavored molasses
• 2 Dutch Farm eggs
• 2 cups of finely chopped pecans

BUTTER CREAM INGREDIENTS:

• 1 cup of Dutch Farms unsalted butter
• 8 ounces of Dutch Farms cream cheese
• 2 cups of powdered sugar

DIRECTIONS:

• Preheat the oven to 325°.
• In a large bowl whisk together the flour, ginger, cinnamon, cloves and baking soda and set aside.
• Next, heat the milk in a microwave safe bowl for 2 minutes and :30 seconds and then whisk in the butter until it’s melted.
• Add the brown sugar, molasses and eggs and whisk until combined.

• Pour the wet ingredient mixture into the dry ingredient mixture and mix until combined.
• Evenly transfer the batter into two 9” greased cake pans and bake in the oven at 325° for 25 to 30 minutes or until it is firm in the center.
• Cool completely.
• In a standing mixer with the paddle attachment on high speed whip the butter and cream cheese until it becomes light and fluffy, about 5 minutes.
• Next, add in the powdered sugar and whip on low speed until combined and then turn it to high speed and whip for 3 minutes.

• Ice the layered cake on all sides and place the chopped pecans around the outside of the cake.
• Serve at room temperature.