Preheat oven to 325 degrees.
Grease and flour a bundt pan. (This recipe makes a lot of batter, so make sure your bundt pan is at least a 10" bundt pan.)
In a medium sized mixing bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Whisk well and set aside.
In another bowl, add the milk, oil and vanilla. Whisk well and set aside.
In a large mixing bowl, add the room temperature butter and the brown sugar. Mix on medium to medium high for several minutes until light and fluffy.
Add in the eggs two at a time, mixing on medium after each addition, but only until just combined.
Alternately add in the flour mixture and the milk mixture. Add in ⅓ of the flour mixture and mix on medium just until combined. Add in ½ the milk mixture, mixing on medium just until combined. Add in another ⅓ of the flour mixture, mixing only until combined. Add in the last of the milk mixture, mixing only until combined, then the last of the flour mixture and mix until well combined. You only want to mix until well combined, about 20 seconds. Scrape down sides of the bowl and mix again only for several seconds. Mixing for several minutes is too long.
Bake at 325 degrees for about 50 minutes.
Cool in the pan on a wire rack for about 20 minutes, then turn out onto a rack or a cake plate and cool completely.