Gingerbread Cake America's Test Kitchen

Cake
21/2 cups 121/2 ounces) all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
16 tablespoons unsalted butter
2 tablespoons ground ginger
2 tablespoons ground cinamon
1 teaspoon ground alspice
1/4 teaspoon pepper
4 large eggs (room temperature
4 tablespoons grated or minced fresh ginger
3/4 cup robust or dark molasses
3/4 cup liquid (The recepie calls for Gusiness Beer) but we would use water next time. the first time we used ginger ale this didn't work because the cake sank while it was in the bundt pan.
Glaze
13/4 cups (7 ounces) confectioners sugar
3 tablespoons ginger ale
1 teaspoon ground ginger
For the cake
1. Adjust oven rack to middle position and heat oven to 375 degrees Grease and flour 12-cup nonstick Bundt pan. Whisk together flour, baking soda and salt in a large bowl. Melt butter in saucepan over medium heat until bubbling. Stir in ground ginger cinamon allspice and pepper and cook until fregrant, about 30 seconds, Remove saucepan from heat and let cool just slightly
2. Whisk eggs, sugar and fresh ginger in large bowl until light and frothy Stir in melted butter mixture mollasses until incoperated Whisk flour mixture into egg mixture until no lumps form
3. Pour batter into prepared pan and gently tap pan on counter to release any air bubbles Bake until skewer inserted into center comes out clean. Let cake cool in pan for 20 minutes then turn out onto wire rack set inside rimmed baking sheet;let cool compltely.
4. For the glaze whisk all ingredents in bowl until smooth Pour glaze over cooled cake. Let glaze set 15 minutes Serve