Preheat Oven: Set your oven to 350Ā°F (175Ā°C). Grease a bundt cake pan with flour-based baking spray (like Bakerās Joy) to ensure easy release after baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, allspice, salt, baking soda, and baking powder. Set aside.
Cream Butter & Sugar: In the bowl of a stand mixer (or using a hand mixer), beat together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Scrape down the bowl, then stir in the molasses until fully combined.
Combine Wet & Dry: Add the flour mixture in 3 parts, alternating with the water (beginning and ending with flour). Mix gently until the batter is smooth and thick.
Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 55ā60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10ā15 minutes before inverting it onto a cake stand or cooling rack.
š„ Make the Glaze
In a small saucepan over medium heat, combine the dark rum, ground ginger, cinnamon, and granulated sugar. Stir until the sugar fully dissolves and the glaze is warm but not boiling.
Once the cake is flipped and slightly cooled, brush the glaze over the entire surface of the cake. Let it soak in as you go. Repeat this process until all of the glaze has been used.
