Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan really well. This is crucial to prevent the cake from sticking!

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Make sure everything is evenly distributed.

In a separate bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer. This will take about 3-5 minutes.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix!

Pour the batter into the prepared bundt pan and spread it evenly.

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

While the cake is cooling, prepare the maple frosting. In a large bowl, beat together the powdered sugar and softened butter until smooth.

Stir in the maple syrup, then add milk one tablespoon at a time until you reach your desired consistency. The frosting should be thick but pourable.

Once the cake is completely cool, drizzle the maple frosting over the top. Let the frosting set before serving.