Now listen here, dear, first thing you do is get that oven going to 350 degrees.

While it's warming up, take your 9-inch springform pan, or just a regular 9-inch round pan if that's what you've got, as long as it's got nice high sides, at least 2 inches, and give it a good greasing. Don't be shy with the butter or that cooking spray!

In a medium-sized bowl, go ahead and whisk together all your dry things: the flour, baking soda, salt, and all those lovely warm spices, the ginger, cinnamon, nutmeg, and cloves. Set that aside for now, sweetheart.

Now, in a big bowl that can go in the microwave or if you'd rather, you can use a saucepan right on the stove, melt down that butter nice and slow. Once it's melted, whisk in your molasses and that hot coffee until everything's nice and smooth, all mixed together. Then stir in your Golden Sugar, and after that, crack in your egg and whisk it all up until it's beautifully combined.

Take those dry ingredients you set aside and dump them right into the bowl with all the wet stuff. Stir it all together real good until it's nice and smooth, you don't want any lumps hiding in there!

Pour that beautiful batter into your prepared pan, smooth the top with your spatula, and pop it in the oven.

Let it bake for about 35 to 40 minutes. You'll know it's done when you can press the top gently and it springs right back at you, and when you poke a toothpick in the center, it comes out clean as a whistle.

When it's done, let that cake sit in the pan on a cooling rack for about 10 minutes to settle itself. Then go ahead and take off those springform sides to let the cake out.

Now let it cool all the way down while you make that frosting, patience, dear!

In a big bowl with your stand mixer and the whisk attachment, or you can use a hand mixer if that's what you've got, beat that cream cheese and butter together on high speed until it's pale and fluffy as a cloud. This'll take a good 2 to 3 minutes, honey. You want lots of air in there to make it light and lovely. Then add in your powdered sugar, vanilla, and just a pinch of salt, and beat it on medium to high until everything's mixed in and it's nice and fluffy.

Once your cake is completely cooled, and I mean completely, don't rush this part, spread that cream cheese frosting all over the top. It should make a nice thick layer, and you can make pretty swirls with your spatula if you like. If you want to get fancy, sprinkle some candied walnuts on top. Then slice it up and serve!

This cake keeps beautifully in the fridge, all wrapped up, for a whole week. When you want a piece later, just pop it in the microwave on half power for about 20 seconds to warm it up, tastes just like fresh!

And here's a little secret, dear, this cake actually tastes even better if you make it ahead! You can bake it up to 2 days before you need it. Just leave it unfrosted and wrap it up good at room temperature.

The frosting can be made 2 days ahead too, just keep it in the fridge and let it come to room temperature before you spread it on the cake.