45min · 12 servings Gingerbread Cake 1 cup Dark Rum 1 1/3 cup Fancy-Grade Molasses 2 teaspoon Baking Soda 4 cups All-Purpose Flour 3 teaspoon Baking Powder 2 tablespoon Ground Ginger 2 teaspoon Ground Cinnamon 1 teaspoon Ground Nutmeg 1/4 teaspoon Ground Cardamon 1 teaspoon Salt 6 large Eggs, at room temperature 1 cup Buttermilk at room temperature 1 cup Granulated Sugar 1 cup Dark Brown Sugar 1 1/2 cup Canola Oil 1 cup chopped Candied Ginger Cream Cheese Frosting 2 – 8 oz packages Cream Cheese (softened) 1 cup Butter (softened) 6 cups Powdered Sugar 2 teaspoons Vanilla Extract Freshly Ground Nutmeg, to taste Store-bought Gingersnap cookies, for decoration