Preheat your oven to 350°F (175°C) and spray Bundt pan with non-stick cooking spray.

In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, allspice, and cloves.

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and dark molasses using an electric mixer until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Gradually add the dry ingredients to the creamed mixture, alternating with the whole milk until just combined.

Pour the batter into the greased Bundt pan and smooth the top.

Bake for 35-40 minutes or until a toothpick comes out clean.

Remove from oven and let cool in the pan for 10 minutes before inverting onto a wire rack.

While the cake cools, whip the cream in a chilled bowl and gradually add powdered sugar.

Frost cooled cake and decorate with rosemary, star anise, and cinnamon sticks.