Preheat your oven to 350°F (175°C) and get a 12-cup Bundt pan ready by greasing it well. Make sure to spread butter into all the nooks and lightly dust with flour so the cake releases easily later.

In a large bowl, combine the flour, ginger, cinnamon, nutmeg, baking powder, and baking soda, whisking until everything is evenly mixed.

In another bowl, beat the salted butter and vegetable oil with the dark brown sugar until fluffy and light. Add the eggs one at a time, then mix in the molasses and vanilla extract, scraping the sides of the bowl to ensure nothing is left behind.

Gently fold in the dry ingredients with the milk, alternating between the two and starting and ending with the flour. Mix just until combined, you want a tender, soft cake, so avoid overmixing.

Gently pour the batter into your ready Bundt pan and level the top for an even bake. Bake for 50–60 minutes, checking around the 50-minute mark with a toothpick; a few crumbs clinging is perfect and means your cake will stay moist.

Let the cake rest in the pan for 10 minutes before carefully flipping it onto a cooling rack to finish cooling completely.

While it cools, whisk together the powdered sugar, maple syrup, and milk to make a smooth glaze, adjusting the milk so it’s pourable but thick enough to cling.

Drizzle the glaze over the cake once it’s fully cooled, letting it naturally flow down the ridges. Slice, serve, and enjoy every warm, spiced bite with friends, and family.