• Preheat the oven to 350°F. Grease a 10 to 12 cup bundt cake pan with butter and a dusting of flour then set aside.
• In a large mixing bowl or the bowl of a stand mixer, beat together the eggs and brown sugar until sugar is completely dissolved. Add in the vegetable oil, buttermilk, molasses and vanilla extract and beat until smooth.
  3 large eggs, 1½ cups dark brown sugar, ⅔ cup vegetable oil, 1 cup buttermilk, 1 cup molasses, 2 teaspoons vanilla extract
• Slowly mix in the flour, baking powder, ginger, cinnamon, salt and baking soda until just combined, careful not to over-mix.
  3 cups all purpose flour, 1 tablespoon baking powder, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon fine sea salt, ½ teaspoon baking soda
• Pour the batter into the pan then bake for 50 to 55 minutes. Remove from the oven and allow to cool.

Vanilla Icing

• While the cake is cooling, whisk together the powdered sugar, milk and vanilla extract to make the icing.
  1 cup powdered sugar, 2 tablespoons milk, ¼ teaspoon clear vanilla extract
• Once the cake is completely cooled, drizzle with icing.
• Garnish with cranberries and rosemary, christmas sprinkles, walnuts or pecans, or a cinnamon dusting
  cranberries and rosemary, Christmas sprinkles, walnuts or pecans, cinnamon dusting