1 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoon ground cinnamon 1/2 cup butter, softened
1 teaspoon ground cloves
1 cup white sugar
2 1/4 teaspoon ginger 1 teaspoon baking soda 1 teaspoon orange extract (optional)
1 cup applesauce
Frosting:
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar
1/2 teaspoon orange extract

Preheat oven to 350 F. While oven heats, grease and flour a 9-inch bread pan or a square baking pan. In a medium bowl, combine flour, ginger, cinnamon, cloves and salt and set aside. In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth.
Pour the batter into a loaf pan. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out just slightly sticky. (Be careful not to over bake, for this cake can dry out easily. Just remember that the toothpick shouldn’t come out clean, but a little sticky).
For the frosting, beat the cream cheese until light and fluffy. Beat in the vanilla. Gradually beat in the powdered sugar. Frost the cake when it is completely cool. Decorate with chopped candied orange peel or candied ginger. Note: This recipe tastes better if allowed to sit for 24 hours before serving.

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