Spiced Ginger Cake with Creme Fraiche Buttercream and Cranberry Jam

Ingredients

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon baking soda
• 1½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup granulated sugar
• ¾ cup molasses
• 2 eggs, room temperature, lightly beaten
• 6 ounces (12 tablespoons) unsalted butter, melted
• 3 tablespoons grated fresh ginger
• ⅔ cup hot water
• 1⅓ cups granulated sugar
• 4 large egg whites, room temperature
• 1 pound (4 sticks) unsalted butter, softened, cut into tablespoons
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 8 ounces crème fraîche, room temperature
• ⅓ cup cranberry jam (we like Ellie’s house-made!)
• Candied ginger
• Fresh or dried cranberries
• Gold leaf (optional)