To Make the Cake:

1. Set oven to a true 325°. An oven thermometer will help you determine whether your oven is actually the correct temperature. Temperature is an important ingredient in this cake!
2. Sift together the all-purpose flour, kosher salt, ginger and nutmeg in a large bowl. Set aside.
3. Place the granulated sugar and brown sugar in a large bowl or deli cup. Set aside until ready to use.
4. Place the butter and neutral oil into a large bowl, or the bowl of your stand mixer. Mix on medium speed until the fats are completely smooth.
5. Add the sugar and cream until light and fluffy. (don’t know what it means to “cream until light and fluffy”? Take a look at this article!) Scrape the sides and bottom of the bowl as necessary to ensure even mixing.
6. Add eggs, one at a time. Mix each egg until it’s fully incorporated before adding the next egg. Scrape the sides and bottom of the bowl as necessary to ensure even mixing.
7. Add pure vanilla extract and mix until fully combined.
8. Add half of the flour mixture and mix on low speed until nearly combined. Scrape the sides and bottom of the bowl as necessary.
9. Slowly add all of the ginger beer and mix on low speed until nearly combined.
10. Add the second half of the flour mixture and mix on low speed until nearly combined. Scrape the sides and bottom of the bowl with a stiff spatula, and fold the batter until it is smooth and combined.
11. Prepare a 10- or 12-cup bundt pan as you normally would and place the batter into the pan. Bake at 325° for 65-75 minutes, or until the internal temperature of the cake reaches 212°F.
12. Remove the pan from the oven. After ten minutes, remove the cake from the pan by inverting the pan onto a cooling rack. Allow to cool completely.

To Make the Vanilla Simple Syrup:

1. Place granulated sugar, water, and salt in a small saucepan. Bring to a boil.
2. Remove from the heat and add pure vanilla extract. Stir to combine.
3. Once the cake is fully cooled, brush with the fully cooled simple syrup.

To Make the Spiced Cream Cheese Glaze:

1. Place the room temperature cream cheese in a large mixing bowl. Using a hand mixer, mix until completely smooth.
2. Add the confectioner’s sugar, fine sea salt, ginger, cinnamon, vanilla extract, and 1 ½ tbsp of whole milk. Using a small whisk, stir to combine. Do not be fooled into adding additional ingredients too quickly! The more you stir, the more the glaze will come together.
3. If absolutely necessary, add up to one more tablespoon of whole milk, ½ teaspoon at a time. Stir until the glaze has the consistency of thick honey.
4. Using a spouted measuring cup, squeeze bottle, or spoon, pour the glaze over the completely cooled cake. If desired, top with crushed gingersnap cookies.
5. Enjoy!