Gingerbread Pound Cake

To Make the Batter with a Stand Mixer:

1. Preheat oven to 325°F.  An oven thermometer will help you determine where you need to set your oven in order to get to a true 325°F.
2. In a medium bowl, combine the flour, baking soda, ginger nutmeg, allspice, and cloves.
3. Sift the flour mixture into another medium bowl.  Add kosher salt to the mix and whisk to combine.
4. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
5. Slowly add the brown sugar and mix on medium speed until the mixture is light and fluffy.  Brown sugar creams differently than granulated sugar, and it requires that you thoroughly scrape the bowl every 3-4 minutes. (8-minutes total)
6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the second, fourth and fifth egg for this recipe).  This step is essential to cake rise. (8 minutes)
7. Add vanilla extract and mix until thoroughly combined.  (1 minute)
8. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
9. With the mixer on the lowest speed, add all of the buttermilk and molasses and mix until just combined.  (~1 minute)
10. Add the second half of the flour mixture and mix on medium speed until combined combined.  (~1-2 minutes)
11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
12. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Make the Batter with a Hand Mixer:

1. Preheat oven to 325°F.  An oven thermometer will help you determine where you need to set your oven in order to get to a true 325°F.
2. In a medium bowl, combine the flour, baking soda, ginger nutmeg, allspice, and cloves.
3. Sift the flour mixture into another medium bowl.  Add kosher salt and whisk until combined.
4. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
5. Add half of the brown sugar and mix until the sugar is just incorporated.  (~30 seconds)
6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy. Brown sugar creams differently than granulated sugar, and it requires that you thoroughly scrape the bowl every 3-4 minutes. (8-12 minutes total)
7. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the second, fourth and fifth egg).  This step is essential to cake rise.  (7 minutes)
8. Add vanilla extract and mix until thoroughly combined.  (1 minute)
9. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
10. Add all of the buttermilk and molasses and mix on lowest speed until just combined.  (~1 minute).
11. Add the second half of the flour mixture and mix on medium speed until completely combined.  (~1-2 minutes)
12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
13. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Bake the Cake:

1. Bake the cake at a true 325°F for 55-65 minutes, or until an instant read thermometer reads 212°F-220°F.  Alternately, the cake is done with a toothpick inserted into the center comes out with a few crumbs and a fingerprint indentation bounces back.
2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Vanilla Simple Syrup:

1. Combine sugar, water, and salt in a small saucepan and bring to a boil over medium high heat.  Stir occasionally until the sugar is completely dissolved.
2. Remove the simple syrup from the heat and add vanilla. Stir until incorporated.
3. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
4. Using a pastry brush, gently brush the vanilla simple syrup over the entire cake.
5. Allow the cake to cool completely.  (3-5 hours)

To Make the Final Glaze:

1. Combine the confectioner’s sugar, whole milk, vanilla extract, rum or rum extract (if using), ginger, and fine sea salt in a medium bowl.
2. Mix with a whisk or a spoon until slightly lumpy.  (1-2 minutes)
3. Add heavy cream and stir until completely smooth.  (~1 minute)
4. Using a spouted measuring cup, spoon, or squeeze bottle, drizzle final glaze over the cake.  Use a spoon to help the glaze fall over the sides of the cake.  For this specific cake, I used a squeeze bottle.

To Store:

This cake can be stored on a countertop for up to two days, and then refrigerated for up to seven days.