1. Preheat oven to 350°F. Butter and flour a 10-to-12-cup bundt pan (or spray with a baking spray that includes flour), then refrigerate while preparing the batter.
2. Whisk together the flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg in a bowl. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until light and fluffy, about 3 minutes. Scrape down the bowl and add the eggs one at a time, scraping between additions.
4. In a small bowl or measuring cup, stir together the oil, vanilla, and buttermilk. With the mixer on low, alternate additions of the flour mixture and buttermilk mixture to the butter and sugar, beginning and ending with the flour. Mix just until combined — do not overwork. Scrape down the bowl to make sure everything is incorporated.
5. Pour the batter into the prepared bundt pan and smooth the top. Firmly tap the pan against the countertop several times to knock out air bubbles. Bake in the center of the oven for 50–55 minutes, or until a toothpick comes out clean from the center.
6. Transfer to a wire rack and cool for 20–30 minutes before turning the cake out onto the rack. Cool completely.

Cream Cheese Bundt Glaze:

1. Beat the softened cream cheese until smooth. Add the powdered sugar, vanilla, and 3 tablespoons of milk. Beat until pourable and smooth. Add the remaining tablespoon of milk if needed to reach a drizzleable consistency.
2. Drizzle generously over the cooled cake. The cake keeps in an airtight container at room temperature for 3–4 days.