Preheat the oven to 350° Fahrenheit. Grease a 10-12 cup bundt pan with butter, set aside. Using an electric mixer, beat the room temp butter with the brown sugar until lighter and fluffy. Add in the eggs, molasses, milk, and vanilla, and beat until combined. Set aside. In a separate medium bowl, whisk together all of the dry ingredients (the flour, almond meal, spices, baking powder and soda, and salt) and then dump dry ingredients into the wet and stir together using a baking spatula until combined.

Pour the batter evenly into the greased bundt pan and gently shake to even out the mixture all the way around the pan. Bake for 50-60 minutes or until a butter knife inserted in the deepest part of the cake comes out clean. Let cool for 10-15 minutes before turning out onto a plate or serving platter.

While the cake is cooling, make the glaze (optional). In a medium bowl combine the powdered sugar, milk, ginger, and vanilla and stir together vigorously until no lumps remain.

Pour glaze over cake (you'll have extra for serving) and then serve!