Instructions

1. Preheat the oven to 180°C (350°F) (without fan).
2. Generously grease a bundt cake pan with at least 2.25 litre (9 cup) capacity with vegetable oil or non-stick baking spray.
3. Lightly flour the bundt cake pan and shake out the excess flour over the kitchen sink.
4. Cream the butter and sugar together until light and fluffy. You can do this with a bowl and wooden spoon, but it is easiest and quickest with a handheld electric beater, or with a stand mixer and flat paddle attachment, on medium speed for about 5 minutes.
5. Measure the flour, baking powder, salt, and gingerbread spices into a bowl.
6. Add the eggs to the butter and sugar, one a time, followed by a tablespoon of the flour mixture to prevent the batter from curdling.
7. Once all of the eggs have been incorporated into the batter, lightly mix through the remaining flour mixture, together with the vanilla extract and milk.
8. Pour the batter into the prepared bundt cake pan.
9. Give the bundt pan a few taps on the kitchen counter to make sure the batter has settled into all of the grooves of the cake tin.
10. Bake for  50-60 minutes, or until a skewer inserted in the thick part of the cake comes out clean.
11. Check the cake around 45 minutes. If it is browning too quickly, cover the cake with a loose sheet of foil for the remaining baking time.
12. Leave the cake to cool in the tin, on a wire rack, for about 10 minutes before carefully inverting the cake onto another wire rack to cool completely.
13. Dust with icing sugar (powdered sugar) before serving.