Frosting for gingerbread cake
Hi all, I'm looking for opinions on the right frosting. I made the gingerbread from the Cook's Illustrate book (New Best Recipes). I've made this before and it's wonderful. It's more like a cake than a gingerbread cookie, it has three kinds of ginger in it - ground, fresh, and crystallized (well, actually it only calls for two, I use three), and molasses, and spices (cinnamon, allspice, cloves, nutmeg). It's yummy.
Anyway, the last (and only) time I made it, I used a pear sauce with it. The pear sauce just didn't have enough oomph to stand up to the ginger. So I thought I would frost it this time. I'm thinking a cream cheese frosting, maybe with orange or lemon in it. Maybe even a little more crystallized ginger, but maybe that would be overkill. What do you all think?