Spice Cake with Maple Cream Cheese Frosting

0 Preheat the oven to 350F. Grease and flour a 13x9-inch pan or two 9-inch round pans.
1 Whisk the flour, baking powder, soda, salt, cinnamon, ginger, cloves, nutmeg, and cayenne together in a large bowl - set aside.
2 Cream butter and both sugars together until light and creamy.
3 Add the eggs one at a time, beating well after each.
4 Beat in the vanilla.
5 Whip on high speed until light and fluffy, 3 minutes or so.
6 Scrape sides a few times during beating.
7 Pour the buttermilk and whiskey in a cup.
8 While mixing on lowest speed, add the dry ingredients to the butter mixture alternately with the buttermilk mixture.
9 Pour batter into the prepared cake pan(s).
10 Bake at 350F for 20 to 30 minutes or until a wooden pick inserted in the center comes out clean. Interior of cake will read 205℉ to 210℉ measured with an instant-read thermometer when done.
11 Let cool in pans for 10 minutes.
12 Turn out to finish cooling. You may leave the sheet cake right in the pan if desired.
Maple Cream Cheese Frosting
15 Beat the cream cheese and butter together until well mixed and creamy.
16 Add the flavorings and the syrup.
17 Whip until fluffy.
18 Add the confectioners' sugar slowly until you reach the consistency that you like.
19 Whip until very fluffy.
20 Add cream as needed for consistency.
21 This amount of cream cheese icing is enough to fill and frost 2 layers OR provide an extra thick layer on the sheet cake. You may want to cut the frosting recipe in half for the sheet cake unless you LOVE frosting like I do.