Grease and flour a 10 in” bundt pan with shortening, then dust with flour. Set aside.
In a bowl with an electric mixer or in a bowl of stand mixer, beat together the butter and both sugars until light and fluffy, about 2-3 minutes.
Add in the molasses and eggs and keep mixing until smooth.
In another bowl mix together the flour, baking powder, baking soda, cinnamon, all-spice and ginger.
Alternate adding the flour mixture and milk into the butter mixture starting with the flour.
Once everything is blended, distribute evenly in prepared pan and bake for about 60 minutes or until the cake springs back and a toothpick comes out clean.
Remove from the oven and let cool in the pan for about 5 minutes, then turn the cake out onto a wire rack to cool completely.
After the cake is cooled make your glaze by whisking all ingredients together.
Drizzle over cake. Slice and serve.
Store in an airtight container at room temperature.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**