Gingerbread Bundt Cake

Make the cake: Preheat oven to 350˚F. Lightly butter and flour a 10- to 12-cup Bundt pan.

Sift flour, ginger, cinnamon, allspice, nutmeg, salt, baking powder and baking soda into a medium bowl; set aside.

Combine coffee and water in a liquid measuring cup and set aside.

In an electric mixer fitted with the paddle attachment, beat butter until creamy. Slowly beat in granulated sugar. Scrape down the sides of the bowl and beat in brown sugar.

Beat in eggs one at a time, scraping down the sides of the bowl between additions. Beat in molasses.

With the mixer on its lowest speed, add flour mixture in three additions alternating with coffee mixture, starting and ending with flour. Mix until just combined.

Pour batter into the prepared pan and smooth the top. Bake until the top springs back when pressed lightly and a toothpick inserted into the middle of the cake comes out clean, 50 to 60 minutes. Cool the cake in the pan for 15 minutes. Run a knife gently around the edges of the pan, then invert the pan to release the cake. Cool completely on a wire rack.

Meanwhile, make the sugared cranberries and glaze: Combine 1/4 cup water and 4 tablespoons granulated sugar in a small saucepan and bring to a boil over high heat; lower the heat and simmer, stirring occasionally, until sugar dissolves and syrup is slightly thickened, about 4 minutes. Add cranberries and stir until coated. Remove from heat and strain cranberries to remove excess syrup. Cool slightly. Place remaining 2 tablespoons granulated sugar on a plate; roll cranberries in sugar to coat.

In a small bowl, whisk together confectioners’ sugar, milk and vanilla. The glaze should be thick but still pourable; add a drop or two more milk if necessary. Spoon glaze over top of cake and decorate with sugared cranberries.