• Preheat oven to 350 degrees Fahrenheit.
• Grease the bottom and sides of your baking pan and set aside.
• In the bowl of your stand mixer, using the paddle attachment beat together the sugar, butter and egg at medium speed for 7 minutes.
  ½ cup (100 grams) brown sugar, ½ cup (115 grams) unsalted butter, 1 egg, large
• Meanwhile, in another bowl whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt.
  2½ cups (375 grams) all purpose flour, 1½ tsp cinnamon, 1½ tsp baking soda, 1 tsp ginger, ½ tsp salt, ½ tsp nutmeg
• Add the molasses to the contents in the bowl of your stand mixer and mix until well combined. With the speed on low slowly add in the flour mixture. Mix only until combined (you don't see any more white flour).
  1 cup (250 mL) molasses
• With the mixer set to the lowest speed, drizzle in the water. Use a rubber spatula to scrape down the sides and mix again until you have a uniformly smooth batter.
  1 cup (250 mL) water
• Pour the cake batter into your prepared baking pan and bake in the middle rack of your oven for approximately 30 - 40 minutes. You will know your cake is done when a toothpick inserted into the center comes out clean.
• Allow your cake to cool in your pan, or transfer it to a cooling rack.

For the cream cheese frosting

• While your cake is baking prepare your frosting. In the bowl of your stand mixer beat together the cream cheese and butter until smooth.
  8 ounces (226 grams) cream cheese, straight from fridge, ⅓ cup (75 grams) butter, softened
• Sift in the icing sugar, one cup at a time, and beat well after each addition.
  2½ cups (325 grams) icing sugar
• Continue to add icing sugar until you have a frosting consistency that you like.
• Once your cake is completely cooled, top it with the frosting. Decorate your cake if you like - we enjoy making reindeer out of pretzels, chocolate chips and mini candy coated chocolate.
• Enjoy!