Very Gingery Gingerbread Bundt Cake With Caramel Glaze

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The cake:

1 cup vegetable oil (such as canola oil)

1/2 cup granulated sugar

1/2 cup golden brown sugar, packed

1 cup mild molasses

3 large eggs

3/4 cup peeled and finely minced fresh ginger (about 4 ounces)

2 1/2 cups all-purpose flour + more to flour pan

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon dry mustard

1/2 teaspoon sea salt

2 teaspoons baking soda

1 cup boiling water

The glaze:

1/4 cup (1/2 stick) unsalted butter + more to grease pan

1/4 cup whipping cream

1/4 teaspoon sea salt

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