Preheat oven to 350°F. Grease a 24 capacity mini bundt pan with flour-based baking spray (such as Baker’s Joy brand) or grease and flour, tapping out excess flour; set pan aside.
Sift together the flour, baking powder, salt, baking soda, ginger, cinnamon, nutmeg, and allspice.
In a small bowl, combine the molasses with the hot water.
Cream the butter in a large bowl with an electric mixer on medium speed until smooth. Add the brown sugar and beat until lightened, about 3 minutes. Beat in the eggs and yolks, adding one at a time and scraping down the bowl intermittently. Add the flour and molasses mixture alternately, beginning and ending with the flour. Mix until smooth.
Pour the batter into the prepared pan, filling each cavity about 2/3 full. Gently drop the pan onto a work surface two times to remove any air pockets. Bake for 12 to 15 minutes, or until a toothpick inserted in the center of a cake comes out clean.
Let cakes cool in the pan for 10 minutes. Turn cakes out and dredge in cinnamon and sugar.
Store cakes in an air-tight container or package a dozen cakes in each of four holiday tins.