Gingerbread Bundt Cake

 Ingredients

• 2 ¼ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup dark brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoon ground cinnamon
• 1 ½ teaspoon ground ginger
• ¾ teaspoon ground cloves
• 1 cup buttermilk
• ¼ cup milk
• 2 teaspoons vanilla
• ½ cup vegetable oil
• ⅓ cup molasses
• 3 eggs

Maple Syrup Glaze

• 2 tablespoons salted butter
• 2 tablespoons pure maple syrup
• 1 cup powdered sugar sifted
• 2 tablespoons milk more as needed

Instructions

• Preheat the oven to 350 degrees Fahrenheit and spray a 10-cup bundt pan with baking spray.
• In a large bowl whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
• To the same bowl add the buttermilk, milk, vanilla, molasses, oil, and eggs and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
• Pour the batter into the prepared bundt pan and bake for 45-50 minutes, until a toothpick comes out clean and the cake bounces back if you gently press on it.
• Let the cake cool for 10-15 minutes before flipping it onto a cooling rack. Remove the pan and let it cool completely.
• Prepare the glaze by beating the butter, maple syrup, powdered sugar, and milk together until smooth. Drizzle over the top of the cooled cake just before serving.

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