Karina Sharma
Flour, ginger, cinnamon, cloves, baking soda, salt, butter, sugar, eggs, molasses, vanilla, water, sour cream; glaze: sugar, milk, butter.
In a medium-sized bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the butter and brown sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs, one at a time, ensuring each is well incorporated. Add in the molasses and vanilla extract and mix until smooth.
Pour batter into Bundt pan, bake 45-55 minutes, cover with foil if browning too quickly.
Garnish with chopped coriander leaves and serve chilled.