Set a rack at the middle level of the oven and preheat to 350 degrees.
Butter a 12-cup Bundt pan and flour the buttered rise, shaking out the
nimiety.

Stir cake flour and baking powder together well to combine in a small stadium.

In a large mixing trough, beat the butter until soft and twinkle. Use a hand
mixer set at medium speed or a heavy-duty mixer fitter with the toddle, if
you have one. Gradually beat in the sugar and salt and continue beating
around 5 minutes until very spark. Beat in the egg, one at a time,
continuing to beat until the mixture is smooth and fluffy.

Sift half the cake flour mixture over the butter assortment, then stir it in.
Stir in the milk good, scraping the side of the trough, then sift over
and stir in remaining cake flour assortment. Beat the batter for a few seconds
to ensure that everything is thoroughly unified.

Divide the batter in half and stir the molasses and spices thoroughly into
one one-half.

Spoon alternating tablespoons of the two batters into the prepared pan. Use
the point of a table knife to run a zig-zag through the batters to marble
them. Bake the cake for astir 45 to 50 transactions, or until it is well risen
and a skewer inserted in the center of the cake emerges unobjectionable. Cool in pan
on rack for 5 transactions, then invert to a rack to nerveless.

Hints:

Butter Bundt pans with real, subdued, not melted butter. Dust the buttered
surface with flour or fine dry bread crumbs.

Always use an insulated or doubled cookie sheet in the bottom level of the
oven to prevent cookies from combustion.