Pumpkin Spice Cake

Ingredients

• Baking spray
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 cup mild molasses
• 1/2 cup boiling water
• 8 ounces unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 cup pumpkin puree
• 2 tablespoons grated fresh ginger
• 2 tablespoons confectioners' sugar

Directions

1. Set a rack in the center of the oven, then heat the oven to 350 degrees F. Mist a 9-inch springform pan with baking spray. Fit a square of parchment across the base and sides, spray it, then lay in a 2nd piece of parchment and spray that too.
2. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and allspice. Use a 2-cup liquid measuring cup or a small bowl to stir the molasses with the boiling water until the mixture is smooth and fully blended.
3. In a large bowl, use an electric mixer on medium speed to beat the butter and brown sugar until the mixture looks pale and airy, about 3 minutes. Beat in the eggs 1 at a time, mixing well after each one; stop to scrape the sides and base of the bowl with a rubber spatula whenever the batter needs it. Mix in the pumpkin puree and ginger. Turn the mixer to low, and add the flour mixture in 3 batches, alternating with the molasses mixture.
4. Scrape the batter into your prepared pan. Bake until a tester poked into the middle of the cake comes away clean, about 45 minutes.
5. Let the cake rest in the pan for 10 minutes. Undo the springform side and move the cake straight to a cooling rack. Let it cool all the way, at least 1 hour. Finish with confectioners' sugar over the top and serve.