Preheat your oven to 350°F (175°C) and prepare a 12-cup Bundt pan with non-stick spray.

Melt the unsalted butter in a medium saucepan over medium heat until golden brown and nutty.

In a large mixing bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, allspice, cloves, and nutmeg.

In a stand mixer, combine the cooled browned butter, canola oil, brown sugar, and molasses, beating until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until just combined.

Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes.

Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack. Dust with confectioners’ sugar before serving.