Preheat oven to 350°F.

Grease and flour a 12-14 cup Bundt pan; set pan aside.

Using a medium bowl, add flour, baking powder, baking soda and salt; stir until well combined. Set flour mixture aside.

Using a countertop mixer, cream together butter, brown sugar and granulated sugar for 4-5 minutes, or until mixture is light and fluffy.

Add molasses, vanilla extract, cinnamon, ginger, cardamom, nutmeg and cloves; beat on low speed until well combined.

Add eggs one at a time, mixing well after each addition.

Add half of the flour mixture; mix until well combined.

Add milk; mix until well combined.

Add remaining flour mixture; mix until well combined.

Transfer batter into prepared pan. Bake for 60 minutes, or until a toothpick inserted into center of cake comes out mostly clean.

Let cake cool in pan for 15 minutes before inverting onto a wire baking rack. Let cool completely before adding glaze.

Using a small bowl, whisk all of the glaze ingredients together until well combined. Drizzle over cooled cake.