Preheat oven to 350°F Spray a 12 cup bundt pan with baking nonstick spray. Spray very well to prevent the cake from sticking.
In a mixing bowl, sift the flour. Add in baking powder, salt, ginger, pumpkin pie spice, and cinnamon. Set aside.
3 ½ cups All-purpose flour, 1 tablespoon Baking powder, 1 teaspoon Salt, 3 teaspoon Ground ginger, 1 teaspoon Pumpkin pie spice, 3 teaspoon Ground cinnamon
Using a mixer, beat the butter, oil, and brown sugar. Beat on high for 3 minutes. Scrape the bowl.
¾ cup Unsalted butter, ¼ cup Oil, 1 ½ cups Brown sugar
Add in vanilla, molasses, sour cream, and eggs. Mix on low until combined. Switch to high and beat for 2 minutes.
2 teaspoon Pure vanilla extract, ⅛ cup Sour cream, ½ cup Unsulfured molasses, 4 Large eggs
Add in ⅓rd of the dry ingredients and half of the buttermilk. Mix until starting to combined. Add in another ⅓rd of the dry ingredients and the rest of the buttermilk. Add in the rest of the dry ingredients.
1 cup Buttermilk
Scrape the bowl. Pour cake batter into bundt cake pan.
Place a piece of aluminum foil loosely over the top of the cake. Bake for 45 minutes. Remove the foil. Bake for another 20-30 minutes. Bake until a toothpick inserted comes out clean.
Let the cake sit in the pan for 10 minutes. Transfer to a cooling rack. Let the cake cool completely.