2 Tbsp melted butter
flour
Cake:
2 cups all purpose flour
2 Tbsp cornstarch
2 tsp baking powder
1/2 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp freshly grated nutmeg
4 Tbsp unsalted butter, at room temperature
1/3 cup vegetable oil
1 cup white sugar
2 large eggs, at room temperature
1/4 cup molasses
3/4 cup half and half, buttermilk, or milk
Glaze:
2 cups confectioner's sugar, sifted
about 5 Tbsp water
Preheat the oven to 350F. Prep your bundt pan by brushing with melted butter and then dusting with flour. Be sure to get in all the crevices. Whisk the flour, cornstarch, baking powder, salt, and spices together in a bowl. Cream the butter and oil together with the sugar. Blend in the eggs and molasses. Add the dry ingredients alternating with the half and half, beginning and ending with the dry. Mix just until thoroughly combined, but don't over mix. Pour the batter into the prepared pan and bake for about 40-45 minutes, or just until done in the middle...you can check with a toothpick. Let the cake cool in the pan for 15 minutes, then gently loosen the edges and carefully invert onto a cooling rack. Whisk the confectioner's sugar with the water to form a smooth glaze. Paint the glaze onto the cake with a pastry brush. The first layer will sink right in. Brush on 2 more layers to build up the glaze. (This makes a little more glaze than you will probably need, but better to be safe than sorry.)