4 oz. (1 stick) sweet butter
1/2 cup light -or- dark brown sugar
1/2 cup molasses -or- cane syrup
2 eggs
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1 tbsp. ground ginger, or to taste
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
2 tsp. vanilla extract or brandy
1/2 cup buttermilk (or milk with a little yogurt stirred in)

Cream butter and brown sugar. Beat until fluffy and add molasses. Beat in eggs. Add dry ingredients, then vanilla and buttermilk. Turn into a buttered cake pan and bake in a preheated 350°F oven for between 20 and 30 minutes. (Check after 20 minutes).

CREAM CHEESE GINGER ICING:

1/4 cup unsalted butter, at room temp.
1/4 pound cream cheese, at room temp.
1 1/2 cups confectioners' sugar, sifted
1 tsp. vanilla extract
1/4 cup finely chopped candied ginger

Beat together butter and cream cheese until smooth. Add sugar and beat until smooth. Mix in vanilla and candied ginger. Chill briefly before frosting the gingerbread.

Variation: Add some raisins to the gingerbread.

Yield: 1 (9-inch) cake.