Gingerbread Castle Bundt Cake

1. Preheat the oven to 325 F. Grease and lightly flour your pan (in this instance, I used a gingerbread castle cake mold pan – you can also use a standard bundt pan). Set it aside. In a medium bowl sift together the first 7 ingredients (flour through baking powder on the above list), incorporate well and set aside.
2. In a mixing bowl, combine sugar, brown sugar and butter and beat for 3 minutes until light and creamy, scraping the bowl often.
3. Add the eggs one at a time, beating well after each addition. Blend in vanilla.
4. Reduce mixer speed to low and add flour mixture into the creamed mixture, alternating with the milk until fully incorporated. Scrape down the sides and mix some more.
5. Pour batter into the prepared pan, spreading it slightly higher on the edges, and give the mold a few taps on the counter to remove air bubbles.
6. Place pan on a baking sheet and bake for approximately 55 minutes, until a toothpick inserted in the center comes out clean.
7. Cool for a few minutes and then invert onto a cooling rack and cool completely. Dust with powdered sugar or decorate with frosting and candles!