In a large bowl, mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

In a large glass or ceramic bowl, cream together butter and sugar with an electric mixer until smooth. Beat in eggs, then ginger. Add dry ingredients one cup at a time, mixing until smooth. Gently fold in yoghurt by hand or using the mixer's lowest speed, until well blended.

Pour batter into a greased 13x9-inch baking pan and bake at 350°F for 30 minutes or until a toothpick inserted into center of cake comes out clean. Let cool completely and then frost with Cream Cheese Frosting.

To make the frosting: Using an electric mixer or food processor at low-medium speed, mix cream cheese and butter together. Add vanilla and, if desired, the triple sec. Slowly mix in powdered sugar one cup at a time. Do not over beat or the cream cheese may become grainy. Frost cooled cake.

Makes 16 servings.

*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.

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