Cake Directions: Make sure your oven rack to middle position and heat oven to 350 degrees. Grease and flour 13- by 9-inch baking pan. Combine dry spices in small bowl; take ½ tsp and put on the side for the frosting. Melt 4 tbsp butter in a frying pan over medium/low heat, once butter starts to turn light brown add spices (all but the ½ tsp you put a side) constantly stirring so as not to burn. Remove from heat and cool to room temperature. In a bowl mix flour, baking powder, baking soda, and salt. In small bowl, whisk eggs, yolks, and vanilla. In an electric mixer, cream the rest of the butter, add sugar and molasses (on medium/high). Add room temperature butter & spice mixture. Add fresh ginger, and half of egg mixture (fully combine). Add rest of egg mixture

Add some of your flour mixture and at this time add your buttermilk alternate between the flour mixture & buttermilk, ending with the flour. Once everything is thoroughly combined fold the batter twice with a spatula, ensuring all ingredients are fully combined. Pour batter into baking pan. Bake at 350 for 35 to 40 minutes (or until a toothpick inserted comes out clean). Cool cake and using a knife or spatula remove cake and place on plate

Frosting Directions: In electric mixture mix butter and sugar, add the spices you put on the side mix until fluffy. Add cream cheese a little at a time, again mix until fluffy. Add vanilla. Now you are ready to frost your cake, use a spatula or a frosting knife and spread frosting evenly over entire cake, sprinkle your chopped nuts