Orange Gingerbread With Cream Cheese Frosting

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Joy The Baker


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2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon cloves

1 3/4 teaspoons baking soda

1/2 teaspoon salt

3/4 cup plus 2 tablespoons vegetable oil

3/4 cup granulated sugar

2 large eggs

3/4 cup unsulphered molasses (not blackstrap)

1/4 cup honey

2 teaspoons orange zest

3/4 cup warm water

1 block (8 ounces) cream cheese frosting, softened

1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature

big pinch of salt

2 cups powdered sugar, sifted

2 teaspoons pure vanilla extract (plus half of a scraped vanilla bean if you’d like)

pomegranate seeds for garnish

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