Gingerbread Loaf Cake

Instructions

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1. - Preheat oven to 350 degrees F (175 degrees C). Butter and flour a large loaf pan.
2. - In a mixing bowl, sift together the flour, ginger, cinnamon, pumpkin pie spice, salt, and baking soda.
3. - Add brown sugar and butter to the bowl of a stand mixer with paddle attachment (if using a stand mixer; if not, a hand mixer with a regular beater attachment). Cream together.
4. - Add eggs, one at a time, mixing and scraping down the sides of the bowl. Add molasses, buttermilk, oil, and vanilla extract, mixing until the ingredients are well combined.
5. - Add the flour mixture to the stand mixer with the wet ingredients and mix until just combined.
6. - Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. - Place the pan on a wire cooling grid to cool in the pan for 10 minutes. Remove from the pan and allow to cool completely on the cooling grid before frosting.
8. - While the cake is cooling, add the softened butter and cream cheese to a bowl. Using a mixer with a whisk attachment, beat until smooth. Add 2 tablespoons of the milk and the vanilla extract and mix until ingredients are well blended. Gradually add the powdered sugar, beating until creamy and free of any lumps. The frosting should be a thick but spreadable consistency. If it is too thick, add up to 1 tablespoon more milk.
9. - Spread the frosting over the cooled cake.
10. - While the frosting is still wet: Place the Girl and Boy cookie cutters on top of the cake, pressing down into the frosting. Pour Gingerbread Boy Shaped Sprinkles Mix into the openings of the cookie cutter, enough to completely and evenly coat the frosting in the shape of the cookie cutter. Press the sprinkles down lightly to stick them to the frosting. Carefully remove the cookie cutter by lifting straight up slowly, preserving the sprinkle-filled shape. Clean up any sprinkles that may have fallen outside the edge of the shape as needed.