Preheat your oven to 350°F (175°C). Prepare a 12-cup Bundt pan by greasing it with butter and dusting lightly with flour.

Melt the unsalted butter over medium heat until golden brown, about 5-7 minutes, then let cool slightly.

In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, salt, ground allspice, ground cloves, and ground nutmeg until combined.

In a stand mixer, combine the browned butter, canola oil, packed dark brown sugar, and molasses. Beat until light and fluffy, about 2-3 minutes.

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

Gradually add the dry mixture to the wet mixture in three parts, alternating with the buttermilk. Mix until just incorporated.

Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely and dust with confectioners’ sugar before serving.