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Preheat Oven: Set your oven to 325°F (165°C). Grease and flour a bundt pan.
Mix Dry Ingredients: In a bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, allspice, baking soda, and salt.
Prepare Wet Ingredients: In another bowl, beat eggs with vegetable oil, brown sugar, and molasses until smooth. Gradually add boiling water while mixing.
Combine Mixtures: Slowly add dry ingredients to wet ingredients, mixing until just combined.
Bake: Pour batter into the prepared bundt pan. Bake for about 50-60 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes before inverting onto a wire rack.
Make Caramel Sauce: In a saucepan over medium heat, melt butter and brown sugar together. Add molasses and salt. Stir in cream gradually and let simmer until thickened. Remove from heat and add vanilla.
Serve: Drizzle caramel sauce over the cooled cake and dust with powdered sugar if desired.