2½ cups (300g) all-purpose flour
2½ teaspoons ginger
1½ teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice
½ teaspoon salt
¼ teaspoon baking soda
1 teaspoon baking powder
12 tablespoons (170g) unsalted butter, at room temperature
1½ cups (319g) light brown sugar or dark brown sugar, packed
2 large eggs, at room temperature
½ cup (170g) molasses
1 cup (227g) water
Confectioners’ sugar and freshly grated nutmeg, for topping
You may need to adjust your cooking time based on the pan you use. My Nordic Ware Heritage pan tends to bake a little faster. Baking this for 55 minutes yielded slightly crisp corners of the cake, however it was evenly moist after sitting overnight.
Heat the oven to 350ºF. Lightly grease a 10-12 cup bundt-style pan. I prefer cooking sprays with flour for bundt pans, especially ones with intricate details.
In a large bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves, allspice, salt, baking soda, and baking powder. Set aside.
In another large bowl, use a stand mixer or handheld mixer to beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses.
Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Mix just until smooth.
Pour the batter into the prepared pan. Smooth the top and carefully transfer to the oven. Bake the cake for 55-65* minutes, or until a cake tester inserted into the center comes out clean.
(*Time may vary based on the style of your pan.)
When the cake is done, remove it from the oven and leave it to cool it in the pan for 10 minutes. Then carefully turn it out onto a rack to cool completely.
Dust with confectioners’ sugar and freshly grated nutmeg, or drizzle with glaze of your choice.