Turn of the Century Molasses Cake

2 cups unsulfured molasses
1 teaspoon baking soda
1/2 cup unsalted butter or margarine
1 /2 cup sugar
2 large eggs
3 cups cake flour; sifted
1/8 teaspoon salt
1 cup milk
1 tablespoon confectioners' sugar; for garnish
Sweetened whipped cream


Preheat oven to 350-degrees with rack in center. Generously grease 12-cup capacity bundt pan. Lightly dust with flour, tapping pan over sink to remove excess flour. Combine molasses and baking soda; set aside. Use mixer to cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Add reserved molasses mixture. Mix until combined. Combine flour and salt. Add alternately with milk until combined and smooth. Transfer to prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. Set pan on cooling rack; let cool 15 minutes. Gently invert the pan and remove cake. Let rest at least 45 minutes before serving. Serve warm. Can be made a day ahead and kept at room temperature, well-covered, or frozen up to 3 months, wrapped airtight. To serve, reheat cake wrapped in foil in 350 oven until warmed through, about 15 minutes (or alternately, in microwave oven on medium power until just warmed through, not hot). Sift confectioners' sugar over cake.