• Preheat the oven to 350°F. Generously grease a bundt pan, and dust it with a thick coating of GF flour, shaking out the excess. Set aside.
• In a separate bowl, stir together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. In a glass measuring cup, stir together the buttermilk and vanilla extract. Set both aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, light brown sugar, granulated sugar, and molasses until it is light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the bowl between each addition.
• Alternating between the dry ingredients and the buttermilk mixture, add ⅓ of the flour mixture, mixing just until combined. Add ½ of the buttermilk mixture, mixing just until combined. Repeat with another ⅓ of the flour mixture, the remaining ½ of the buttermilk mixture, and finally the remaining flour mixture. Mix until well combined, scraping down the bowl as needed.
• Pour the cake batter into the bundt pan, and place in the oven. Bake for 45–55 minutes, or until it springs back when lightly pressed.
• Cool in the pan for 1 hour, then remove from the pan and turn out onto a cooling rack. Let cool for at least one more hour before frosting.

Maple Cream Cheese Glaze

• Whisk together the cream cheese and maple syrup. Add the powdered sugar, salt, and cinnamon, and whisk until well combined.