Crystallized ginger or sliced almonds, for garnish
Filling: In medium-size bowl, beat cream cheese on medium speed until smooth.
Beat in egg, sugar, flour, vanilla extract and ginger until blended.
Heat oven to 350 degrees F. Lightly coat a 12-cup Bundt pan with nonstick cooking
Cake: In medium-size bowl, whisk together flour, ginger, baking soda, cinnamon,
salt and cloves.
In large bowl, beat together sugars until smooth and creamy, about 2 minutes.
Beat in the molasses, scraping down side of bowl.
Add eggs, one at a time, beating
well after each addition.
On low speed, beat in flour mixture alternately with milk
in 3 additions, beginning and ending with flour.
Pour half the batter into prepared
Transfer filling to small plastic bag; snip off small piece from corner. Pipe
filling in ring into center of pan, trying to keep filling from touching side of
pan. Top with remaining batter, covering filling completely.
Bake for 50 to 55 minutes or until a wooden pick inserted in center comes out
Let cool in pan on wire rack for 5 minutes.
Invert pan onto rack;
gently tap sides to release cake. Remove pan; let cool.
Glaze: Sift confectioners' sugar into medium-size bowl.
Stir in enough milk
until smooth and good glazing consistency. Pour over cake.