Preheat the oven to 350°F, and grease a 10 to 12 cup Bundt pan. Set aside.

In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, salt, cloves, allspice, and baking soda.

In a separate bowl, use an electric mixer, and beat the butter and sugar until fluffy, about 3 minutes. Add the eggs, and beat until combined, then mix in the molasses.

Add the flour mixture and milk, alternating between additions, and stirring until just combined. Transfer the batter to the prepared Bundt pan, and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven, and allow it to cool for 10 minutes before inverting it to a cooking rack. Cool completely before adding the glaze.

In a small bowl, stir together the powdered sugar, milk, and maple syrup. Start with less milk, and add more to reach the desired consistency.

After the cake cools completely, drizzle the glaze over the top, slice, and serve.

Store leftovers in the refrigerator for up to 3 days. Serve slightly warm.