Spray bundt pan with gluten-free cooking spray. (I like coconut oil)
In a large bowl, cream butter, granulated sugar, and brown sugar together with your mixer.
Add the eggs, molasses, pure vanilla extract, ginger, cinnamon, nutmeg, allspice, and salt and mix until fully combined.
In a medium sized bowl add the gluten-free flour, baking soda, baking powder and xanthan gum (leave out if your flour already has it in it) and give it a stir to combine the ingredients. Pour the flour mixture into the butter mixture and mix until fully combined.
Add the buttermilk to the batter and mix until fully combined.
Pour the batter into the greased bundt pan and bake for 55-60 minutes until a toothpick entered into the center comes out clean.
Combine all ingredients in a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
Poke holes all over the warm cake with a knife and pour the butter glaze evenly over the cake while still in the pan.
Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. Allow to cool and sprinkle the top with powdered sugar (optional). Enjoy!
Store in an air-tight container.
Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes.
I like Pillsbury gluten-free flour.Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.