Decorated for Christmas, this spiced gingerbread house will be a jaw-dropping centrepiece on the dinner table!
Preheat oven to 160°C and grease and lightly flour the Bundt pan.
In a medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, salt and baking powder; set aside.
In a large bowl, combine sugar, brown sugar and butter, then beat for 3 minutes until light and fluffy, scraping the bowl often.
Add eggs, one at a time, beating well after each addition. Blend in vanilla. then reduce the mixer speed to low.
Blend the flour mixture into the sugar mixture, alternating with the milk.
Spoon the batter into the prepared pan, spreading the batter slightly up onto its sides.
Place the pan on a baking sheet and bake for 55-66 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool upright in the pan for 10 minutes, then remove from the pan onto a cooling rack and allow to cool completely.
Decorate as desired – you can be simple by just dusting with icing sugar, or go further with sweets and piped icing for a full effect. Try green frosting and red candies for Christmas trees out the front, a green ring lolly for a wreath above the door (look for 'apple rings' from confectionery stores), white piped icing for snow on window sills, and fairy floss in the chimney.