Gingerbread Bundt Cake

1. Preheat the oven to 350 degrees. Spray a 10-cup Bundt pan with nonstick baking spray, or coat well with butter and dust with flour, making sure to get in all the crevices.
2. In the bowl of an electric mixer, whisk butter, oil, and sugar together on medium speed. Add eggs one at a time, and whisk until pale yellow and creamy, about 2 minutes.
3. Add vanilla extract and molasses and mix until incorporated.
4. In a separate bowl, whisk together flour, cornstarch, baking powder, salt, ginger, cinnamon, and cloves.
5. On low speed, gradually add the dry ingredients to the cake batter, alternating the dry ingredients with the buttermilk a little at a time until they are completely incorporated. Use a rubber spatula to scrape down the sides and bottom of the bowl.
6. Pour the cake batter evenly into the prepared pan, and bake for 35-40 minutes, or until a toothpick inserted middle comes out clean. Let the cake cool in the pan for 10 minutes, and then invert onto a cooling rack.
7. Dust with powdered sugar and serve with whipped cream.

For the Whipped Cream

1. Add cream, powdered sugar, and vanilla extract to the bowl of an electric mixer fitted with the whisk attachment. Chill the bowl for 15-20 minutes in the fridge before whipping if possible. Start the mixer out on a low speed, and as the cream begins to thicken, increase the speed to high. The cream is ready when you can stop and pull out the whisk attachment, and a peak of cream will hold its shape, about 3-5 minutes.