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1
One 12-cup Bundt pan, buttered and floured
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2
Set a rack at the middle level of the oven and preheat to 350 degrees.
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3
Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess.
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4
Stir cake flour and baking powder together well to combine in a small bowl.
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5
In a large mixing bowl, beat the butter until soft and light.
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6
Use a hand mixer set at medium speed or a heavy-duty mixer fitter with the paddle, if you have one.
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7
Gradually beat in the sugar and salt and continue beating about 5 minutes until very light.
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8
Beat in the eggs, one at a time, continuing to beat until the mixture is smooth and fluffy.
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9
Sift half the cake flour mixture over the butter mixture, then stir it in.
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10
Stir in the milk thoroughly, scraping the side of the bowl, then sift over and stir in remaining cake flour mixture.
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11
Beat the batter for a few seconds to ensure that everything is thoroughly incorporated.
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12
Divide the batter in half and stir the molasses and spices thoroughly into one half.
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13
Spoon alternating tablespoons of the two batters into the prepared pan.
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14
Use the point of a table knife to run a zig-zag through the batters to marble them.
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15
Bake the cake for about 45 to 50 minutes, or until it is well risen and a skewer inserted in the center of the cake emerges clean.
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16
Cool in pan on rack for 5 minutes, then invert to a rack to cool.
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17
Hints:
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18
Butter Bundt pans with very, soft, not melted butter.
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19
Dust the buttered surface with flour or fine dry bread crumbs.
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20
Always use an insulated or doubled cookie sheet in the bottom level of the oven to prevent cookies from burning.
