Preheat oven to 180C.

Grease and line a round 24cm cake pan.

Place butter and sugar into mixing bowl and cream on high speed with electric mixer until light and fluffy.

Reduce speed and add eggs one at a time, then add vanilla and bourbon.

Sift flour and salt together. (Or combine them in a large bowl and whisk for 20 seconds with a balloon whisk.)

With mixer at low speed add flour and buttermilk slowly, alternating between the two. Combine well.

Stir the ginger through.

Pour mixture into prepared pan and bake 40-45 minutes.

Test by piercing the centre of the cake with a skewer. Cake is cooked if skewer comes out dry.

Frosting

Combine all ingredients with a mixer until smooth and creamy.

Frost cake when it is cool.