Preheat your oven to 350°F (175°C) and grease a Bundt pan or an alternative cake pan with butter to ensure easy release.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, and ground nutmeg.

In another bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and granulated sugar together until light and fluffy, then add in the large eggs one at a time and mix well, followed by the rich molasses.

Gradually mix the dry ingredients into the wet ingredients, alternating with the milk, until just combined.

Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

In a chilled mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.

Once frosted, decorate the top with rosemary sprigs, star anise, and cinnamon sticks.