Gingerbread Let It Snow Bundt Cake

Cake:

• 1 ½ cups unsalted butter, softened
• 2 cups firmly packed dark brown sugar
• 6 large eggs, room temperature
• 1/3 cup unsulphured molasses
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 ½ Tbsp ground ginger
• 1 Tbsp ground cinnamon
• 1 Tbsp ground nutmeg
• 1 tsp kosher salt
• 1 tsp ground cloves
• 1 tsp ground allspice
• ½ tsp baking powder
• 1 cup whole milk, room temperature

Optional: Vanilla Bean Glaze

• 3 cups confectioners’ sugar
• 1/3 cup whole milk, room temperature
• 2 ½ Tbsp light corn syrup
• 1 ½ tsp vanilla bean paste
• 1/2 tsp kosher salt

1. Preheat oven to 350°F (180°C).
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until well  combined after each addition. Beat in molasses and vanilla until well  combined, stopping to scrape sides of bowl.
3. In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, salt, cloves, allspice, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. (Batter may look slightly broken at this point.)
4. Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan. Firmly tap pan on a kitchen towel-lined counter 5 to 6 times to settle batter and release any air bubbles.
5. Bake until golden brown, a wooden pick inserted near center comes out clean, and an instant-read thermometer inserted near center registers 200°F (93°C), 1 hour to 1 hour and 5 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.

Optional: Vanilla Bean Glaze

1. In a medium bowl, whisk together all ingredients until smooth and well combined. Use immediately
2. Trim bottom of cooled cake, if desired. Transfer to a serving plate. Pour Vanilla Bean Glaze on top of cake; using a spoon, spread glaze to help evenly coat cake