This gingerbread bundt cake is going to be the star of your Christmas dessert table. You can also eat the leftovers for breakfast with a hot cup of coffee, cozied up on the couch as the snow falls outside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices (ginger, cinnamon, nutmeg, cloves, and allspice.) Once incorporated, make a small clearing in the center of the bowl where the wet ingredients can be added later. Set aside.
Then, in a separate medium-sized mixing bowl, use a fork to scramble the 4 eggs.
Next, add the brown sugar and granulated sugar. Break the brown sugar up a bit with your fork and then whisk the ingredients together.
Once combined, add the melted butter (about 1 minute and 15 seconds in the microwave should do the trick), buttermilk, and molasses. Whisk until combined.
Pour the wet ingredients into the large mixing bowl containing the dry ingredients and whisk together until the mixture is thick but not lumpy.
Then, pour the batter into the bundt pan, using a rubber spatula to scrape all of it in. Bake for 50 minutes. Before removing the bundt from the oven, stick a toothpick into it and make sure that no uncooked batter comes up. If it does, continue to cook in 2-minute intervals, using the toothpick test until fully cooked.
Let the gingerbread bundt cool for 10-15 minutes.
In a small mixing bowl, melt 1 Tbsp of butter (about 30 seconds in the microwave.)
Then, add the powdered sugar, half and half, and vanilla extract. Whisk until combined.
Using a teaspoon, stir the icing and then drizzle it back and forth over the bundt.
Once complete, you can slice, serve, and enjoy!