Preheat the oven to 350°F.

Measure the sorghum syrup into a medium size mixing bowl and bring the water to a boil.

Pour the boiling water over the sorghum molasses and whisk it together until it begins to break up and dissolve. Set aside and let cool slightly.

In the mixing bowl of a kitchen stand mixer with the paddle attachment, cream the room temperature butter and sugar together for 1-2 minutes until fluffy.

Add the egg and vanilla extract and mix together.

Make sure the sorghum and water has cooled significantly before adding it to the batter. Mix it in until incorporated.

Sift the flour, salt baking soda, cinnamon cloves and ginger together.

Slowly beat the dry ingredients into the wet ingredients until it is all incorporated and smooth.

Generously butter a 9.5-10 inch bundt cake pan and pour the prepared batter into it.

Place it in the center of the oven and bake for 45-55 minutes until a toothpick inserted in the center comes out clean.

Allow the cake to cool for 15 minutes before removing it from the pan.