Place a rack in the middle of the oven and preheat oven to 375 degrees. Lightly butter and flour a Bundt or angel food tube pan.In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar on medium-​high speed until pale and fluffy, approximately 5 minutes. With the mixer still running, stream in the molasses and beat for 1 minute more. Add eggs one at a time, beating the cake batter after each one until fully incorporated. After all eggs are incorporated, turn off mixer and scrape down the sides of the bowl with a spatula.Turn the mixer to low and add flour. Once flour has settled into batter, increase speed to medium and beat the batter for 2 more minutes. Turn off mixer and tap paddle attachment on side of bowl to release as much of the batter back into the bowl as possible. Using a spatula, give the batter one or two more stirs to make sure all ingredients are incorporated.Pour batter into prepared cake pan. Tap pan two or three times on the counter to get rid of any air pockets. Bake cake for 30 minutes, then check doneness with a toothpick in two to three places. If it’s not quite done, bake 10 to 15 minutes more. Once done, remove cake from oven and set pan on a wire rack to cool. Let cake come to room temperature in the pan. Run a knife around the edges to loosen, then invert a cake plate on top of the pan. Using both hands, flip the cake pan over so that the cake slides easily from the pan onto the plate.