Prepare your bundt pan. I spray my pan with cooking spray and then flour it. Tap the flour around until every inch is covered. Tap out the extra flour onto a piece of parchment on the counter. You should be left with a perfectly floured pan.

In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, allspice, and salt. Set aside.

In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until a thick paste is formed.

Beat in the eggs one at a time, scraping down the sides of the bowl after every two eggs or so.

Add molasses and beat well.

With the mixer on low, alternate adding the flour mixture and sour cream in three additions, starting and ending with flour. Mix just until combined—don't overmix.

Pour batter into the prepared pan and smooth the top.

Bake in the preheated oven until a cake tester comes out with a few clinging crumbs. This will take about 60-85 minutes, depending on your oven. Mine baked for 70 minutes.

Cool the cake for 20 minutes in the pan and then loosen the edges with a paring knife, and then turn it out onto a rack. Allow to cool completely.

Top with caramel sauce if desired. I warmed the sauce slightly in the microwave before pouring it over the top of the cake, so that it would be a thinner glaze, but you could leave thick drips if desired!