Start by preheating your oven to 350°F and prepping a 5×9 baking pan with grease and parchment paper.
Combine flour, baking soda, ginger, cinnamon, and pumpkin pie spice in a mixing bowl.
Warm milk and brown sugar in a pan until the sugar dissolves and the mixture is lukewarm. In a separate pan, gently heat molasses and corn syrup.
Blend the cold butter into the flour mixture until it resembles coarse crumbs.
Stir the milk mixture into the flour, followed by the molasses mixture.
Whisk in the egg until smooth, pour into the prepared pan, and bake for about 45 minutes. Test with a toothpick for doneness.
Allow the cake to cool, then wrap in foil and store for a day to develop a sticky top.
For the Frosting:
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