1-First Step: Prep and pan care: Preheat your oven to 350°F. Grease and flour a 10-cup bundt pan, and lightly spray with a cooking spray containing flour. Proper pan prep prevents sticking, especially with the intricate shapes typical of bundt pans. If you are using a nonstick bundt pan, still grease it well and dust with flour.

2-Second Step: Combine dry ingredients: In a medium bowl, whisk together the dry ingredients: 2 ¾ cups all purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ¼ teaspoons ground ginger, ¼ teaspoon all spice, 1 teaspoon cinnamon, and ¼ teaspoon ground nutmeg. Whisk thoroughly to ensure the spices are evenly distributed so each bite has balanced flavor.

3-Third Step: Mix wet ingredients: In the bowl of a stand mixer (or a large bowl if mixing by hand), combine 4 whisked room-temperature eggs, 1 ½ cups dark brown sugar, 1 cup melted butter, 1 cup buttermilk, and ½ cup molasses. Mix on low speed until combined, about 30 seconds. The mixture should be smooth and glossy, with the brown sugar starting to dissolve. If you prefer a lighter texture, beat on medium speed for an extra 10 to 15 seconds, but avoid over-mixing.

4-Fourth Step: Combine wet and dry: Add the dry ingredients to the wet ingredients and mix on low until just combined. Stop as soon as you see no dry streaks; over-mixing can develop gluten and make the cake dense. Scrape down the bowl to incorporate any flour at the bottom. This low-and-slow mixing method helps keep the cake tender and evenly risen.

5-Fifth Step: Fill the bundt pan: Pour the batter into the prepared 10-cup bundt pan. Use a spatula to smooth the top and tap the pan gently on the counter to release any large air bubbles. The batter will be fairly thick from the brown sugar and molasses but pourable.

6-Sixth Step: Bake and test for doneness: Bake in the preheated 350°F oven for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs clinging. Ovens vary, so start checking at 42 minutes. If the cake browns too quickly, tent it loosely with foil for the remaining time.

7-Seventh Step: Cool and release: Let the cake cool in the pan for 10-15 minutes; this resting period helps the cake set and reduces the chance of sticking. After 10-15 minutes, invert the bundt pan onto a cake stand or cooling rack and lift the pan off gently. Allow the cake to cool completely before glazing to prevent the glaze from sliding off.

8-Final Step: Make the maple glaze and finish: Prepare the maple glaze by whisking together 1 ½ cups powdered sugar, 3 teaspoons real maple syrup, and 6 teaspoons milk in a small bowl until smooth. Adjust milk by a teaspoon if you prefer a thinner or thicker glaze. Pour the glaze over the cooled cake just before serving. For a drizzle pattern, spoon the glaze slowly and let gravity do the rest.