Preheat oven to 350 degrees. Liberally coat the Bundt pan with oil spray and lightly flour, tapping out the excess flour to create a thin even non-stick coat.
In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on low speed for about 1 minute. Scrape down the sides of the bowl and mix on medium speed for about 2 minutes. Add the orange zest and mix until fully combined.
Add the eggs one at a time and beat until thoroughly incorporated, scraping down the sides of the bowl after each egg addition. Add the molasses and continue mixing until well combined. (The mixture may look slightly curdled at the stage, but batter will come together).
In a separate medium mixing bowl, combine the flour, baking soda, salt, ginger and cinnamon. Add the flour mixture to creamed butter mixture and mix briefly, just until ingredients have been incorporated.
Either pour or use a large ice cream portion scoop to transfer batter to the prepared Bundt pan. Spread the batter evenly throughout the pan. Bake at 350 degrees Fahrenheit for 40-45 minutes, or until a toothpick comes out mostly clean.
Let the cake rest for about 30 minutes. Turn the pan upside down unto a wire cooling rack and let cool before adding the vanilla glaze or serving as is.