Gingerbread Cake with Cream Cheese Frosting

Preheat oven to 350ºF. Grease and flour 8×11 inch baking dish.

In a medium bowl, whisk flour, salt, baking soda, cinnamon, ginger, cloves and nutmeg; set aside.

Using mixer, cream brown sugar and butter. Stir in egg, molasses and applesauce. Add flour mixture to molasses mixture in four intervals, stirring just until combined after each interval. Stir in hot water and mix just until combined. Pour into baking dish.

Bake for 40–45 minutes or until toothpick inserted in center comes out clean. Cool completely.

For the frosting, beat cream cheese and butter until smooth and creamy. Mix in salt and vanilla. Add powdered sugar in 4 intervals, mixing well between each interval. Frost cooled cake and store leftovers in refrigerator.