Festive Ginger Cake with Cream Cheese Frosting

Heat oven to 350°F (177°C). Grease and line a 9-inch springform pan (or a 9-inch square pan or 11×7-inch rectangle).

With the mixer on low, add the dry ingredients in three additions, alternating with the molasses mixture.
Begin and end with the dry ingredients. Mix until just combined.
The batter will be slightly thick. 

Pour into the prepared pan and bake for 35–40 minutes, or until a screwer inserted into the centre comes out clean or with a few moist crumbs.

Leave the cake to cool fully in the tin on a wire rack.

Beat the cream cheese and butter together until smooth. Add the icing sugar, vanilla, and warming spices. Start on low, then beat on high until creamy.

Once the cake is iced, decorate with a few fresh or lightly sugared cranberries with some caramelised orange peel strips. 

Spread generously over the top (and sides if you like). Keep covered in the fridge for up to 5 days.

Caramelised orange tip:

Simmer thin strips of orange peel in a little sugar and water (equal amounts) for 5–7 minutes until glossy, then lift out and let them dry — they’ll set into beautiful, shiny caramelised strands perfect for decorating the cake.

For a snowy, wintry look, toss a few cranberries in sugar and place them on top, then dust rosemary sprigs with a little icing sugar to make tiny Christmas trees. For colour and sparkle, scatter fresh pomegranate seeds over the frosting and finish with a little finely grated orange zest. You can also add thin slices of candied orange for a traditional festive touch. If you prefer something simple, smooth the frosting and sift a light dusting of icing sugar over the top, or add a few white sprinkles. To make it fun and charming, place mini gingerbread stars or men on the cake as a sweet Christmas centrepiece.