Spicy Dark Gingerbread

3 cups flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1 tsp allspice
2 Tbsp ground ginger
2 Tbsp peeled and grated fresh ginger
1 cup butter
1 cup firmly packed light brown sugar
1 large egg
1 cup light molasses
1 cup buttermilk
Cream Cheese frosting

Preheat oven to 350. Butter a 10 inch bundt pan. Dust lightly with flour and shake out any excess. In a large bowl, whisk together the flour, salt, baking soda, cinnamon, allspice, ground ginger, and fresh ginger. In another large bowl, using an electric mixer, beat the butter and brown sugar until light and creamy. Beat in the egg. Add the molasses and beat until well blended, about 2 minutes. Beat in the dry ingredients in 3 additions alternately with the buttermilk in 2 additions, beginning and ending with the flour mixture. Pour the batter into the prepared pan.

Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let cool in pan on a wire rack for 10 minutes, then turn out of the pan, slipping a knife between the cake and pan to loosen any stuck edges. Turn the cake right side up and let cool for at least 15 minutes before serving. Serve slices with cream cheese frosting.

Made this for New Years 2018. Fantastic! Dense and flavorful.