Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan with butter and optionally line the bottom with parchment paper for easy removal.

In the bowl of an electric mixer fitted with the paddle attachment, beat 1 cup unsalted butter and 1 cup granulated sugar on medium-high speed for 4-5 minutes until the mixture is pale and fluffy.

Add 3 large eggs, one at a time, beating well after each addition. Pour in 1/3 cup molasses and mix until just combined.

In a separate bowl, whisk together 1/2 tsp salt, 1 1/2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp clove, 1/2 tsp allspice, 1 tsp baking powder, and 1/2 tsp baking soda. Gradually add these dry ingredients to the wet mixture, mixing briefly until just combined.

Slowly add 1 3/4 cups all-purpose flour, mixing until just incorporated. Finish mixing by hand with a spatula to ensure everything is blended.

Pour the batter into the prepared loaf pan and bake for 60-65 minutes. The cake should be a dark gingerbread color, and a toothpick inserted in the center should come out clean. If the top starts to darken too much, cover it with foil during baking.

Remove the cake from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

While the cake is cooling, blend 8 ounces of cream cheese, 3 cups confectioner’s sugar, a pinch of salt, and 1/2 tsp vanilla extract in a food processor until smooth.

Once the loaf is fully cooled, generously frost the top, allowing some to cascade down the sides.