Step 1

Preheat oven to 350° and butter a 9 x 5 baking pan. Line with parchment paper after buttering.

Step 2

In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.

Step 3

In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.

Step 4

With another small saucepan, heat molasses and corn syrup until lukewarm as well.

Step 5

While both pans are cooling down a bit, cut cold butter into small pieces, add to flour mixture, and use pasty blender until mixture is fine crumbles.

Step 6

Once both pans have cooled to luke warm, add milk mixture to flour mixture, stir until blended then add molasses mixture. Stir.

Step 7

Add egg and whisk until well Incorporated.

Step 8

Pour into prepared baking dish and bake for 45 minutes or until toothpick comes out clean.

Step 9

Let cool completely in baking pan.

Step 10

Once cooled, remove from pan and wrap in foil for one day so the top will get sticky.

Step 11

Store in an airtight container.

Step 12

In a medium mixing bowl, beat cream cheese and butter together until creamy.

Step 13

Add vanilla and cinnamon, mix well.

Step 14

Slowly add powdered sugar and beat until creamy.

Step 15

Mix molasses into mixture and blend well.

Step 16

Refrigerate frosting until chilled then frost cake once cake has sat overnight.