Spice Cake with Maple Cream-cheese Icing

Cake

2 cups all-purpose unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice (3/4 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon of cardamom, and 1/8 teaspoon ground cloves)
1 stick unsalted butter, at room temperature
1 cup packed dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
2 teaspoons fancy molasses
3/4 cup milk

Icing

1/3 cup pure maple syrup, plus more if needed
3 tablespoons unsalted butter, melted
2 1/2 cups confectioners’ sugar, plus more if needed
1 250g brick of creamcheese, softened

Cake

Preheat oven to 350F with rack in middle. Butter two 6-inch round cake pans and set aside.

Whisk together flour, baking powder, baking soda, salt, and spices. Set aside.

Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then add molasses and mix thoroughly. Add flour mixture, alternately with milk, a small amount at a time, beat smooth after each.

Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Re-invert cake onto a rack to cool completely.

Icing

Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups of confectioner’s sugar and maple syrup and beat until smooth. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.

I decorated my cake with some home made fondant maple leafs, I came across the recipe on Mandy’s Recipe Box. Click here for the recipe.