• Preheat oven to 350°F and grease your bundt pan with cooking spray or Baker’s Joy.
• In a medium bowl combine the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
  5 cups flour, ½ teaspoon baking soda, 4 teaspoon baking powder, 2 teaspoon cinnamon*, 2 teaspoon ginger, 2 teaspoon cloves, 1 teaspoon salt
• In a large bowl cream the butter and sugar until light and fluffy.
  1 cup butter*, 1 cup granulated sugar
• Stir in the molasses and eggs.
  2 cups molasses, 2 large eggs
• Stir in the flour mixture until fully combined.
• While stirring, pour in the hot water and mix until combined.
  2 cups hot water
• Pour batter into prepared bundt pan* and bake for 60-75 minutes*, or until a toothpick inserted comes out clean. I like to check mine with a thermometer to make sure it bakes fully- when the temperature reaches between 205°F and 210°F I remove from oven.
• Once done baking gently loosen the edges of the cake away from the pan using a heat proof spatula, then flip onto a cooling rack or your cake plate.
• Allow cake to cool completely before adding glaze.

Maple Vanilla Glaze

• In a small bowl combine all the ingredients, mixing until smooth.
  2 cups powdered sugar, 4 teaspoon real maple syrup, 2-3 tbs milk, ¼ teaspoon vanilla
• Drizzle over cake.