Molasses poundcake

Adapted from King Arthur Flour’s molasses poundcake.

• 2/3 cup unsalted butter
• 1/2 cup sugar
• 2 1/2 cups AP Flour
• 1/4 teaspoon anise extract
• 3 large eggs, at room temperature
• 1/2 cup milk, at room temperature
• 1/2 cup molasses
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/4 teaspoon nutmeg
• 3/4 teaspoon baking soda
• (Recipe was supposed to have 1/2 teaspoon salt, but I forgot it)

1. Preheat the oven to 350°F. Grease and flour a loaf pan
2. Cream the butter and sugar until light and fluffy (protip: if you have a stand mixer, use the paddle, not the whisk). Beat in 1/4 cup of the flour, add the anise extract, then beat in the eggs, one at a time, mixing until each is absorbed before adding the next. Stir in the milk and molasses.
3. Whisk together 2 cups of flour, the baking soda, salt, and spices. Add to the wet ingredients, a third at a time mixing between each addition.
4. Transfer the batter to the prepared pan and bake for 60 to 65 minutes, tenting it with foil for the last 15 minutes. The cake is done when a tester inserted in the center comes out clean.
5. Remove the cake from the oven. Cool it in the pan for 10 minutes, then turn it out of the pan onto a rack to finish cooling completely before slicing