GINGERBREAD CAKE WITH EGGNOG ICING | BCLIQUOR

Ingredients

• ⅓ cup (75 ml) molasses
• ⅓ cup (75 ml) brown rice syrup or golden corn syrup
• ¾ cup (175 ml) lightly packed brown sugar
• 1 cup (250 ml) butter
• 4 medium eggs
• 1 cup (250 ml) milk
• 3½ cups (875 ml) all-purpose flour
• 2 tsp (10 ml) baking soda
• 2 tsp + ¼ tsp (10 ml + 1 ml) ground ginger
• 2 tsp + ¼ tsp (10 ml + 1 ml) ground cinnamon, divided
• ¼ tsp + ¼ tsp (1 ml + 1 ml) ground nutmeg, divided
• 1 pinch + ½ tsp (2 ml) salt, divided
• ½ orange, zested
• ½ lemon, zested
• 1 tsp (5 ml) vanilla extract, or seeds scraped from 1 vanilla pod
• 1 tbsp (15 ml) eggnog
• 1 cup (250 ml) butter, at room temperature
• 4 cups (1 kg) icing sugar, plus extra for dusting
• 1 cup (250 ml) cranberries