Instructions

1. Preheat oven to 350 degrees fahrenheit and prepare your bundt cake pans by lightly greasing.
2. In a large bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, allspice, salt, baking soda and baking powder.
3. In a medium bowl, beat together butter and sugar until light and fluffy. Add the whole egg and additional egg yolk and mix until combined. Scrape down the sides of the bowl and stir in molasses.
4. Slowly add the dry mixture from your large bowl about 1/4 at a time along with about 1/4 of the hot water each time. Stir in applesauce with a large spoon until just combined and smooth.
5. Pour the batter into your pans and gently smooth the top of the batter with the back of a spoon or spatula. Bake for 30 minutes (for mini bundt cakes) or until the center comes out clean when poked with a toothpick.
6. When baked, remove from the oven and allow to cool in the pan for ten minutes before turning out and allowing to finish cooling on a baking rack. (Make sure cakes are completely cool before icing.)

Cream Cheese Icing

1. Beat the softened cream cheese and powdered sugar together until smooth. Next, on low speed, mix in the vanilla extract. Mix in the milk one tablespoon at a time until you reach your desired thickness.
2. Drizzle your icing over your cakes with a spoon or place in a piping bag and pipe on. For decoration consider adding a couple fresh cranberries and a small sprig of rosemary.