Preheat the oven to 350 degrees F. Spray a 9 cup Bundt pan with baking spray, being sure to get all crevices. Set aside.
In a medium bowl, mix the cake flour, baking powder, spices and salt together and set aside.
In the bowl of your stand mixer, cream the butter and sugar together until light and fluffy. (Beat on high approximately 3-5 minutes to break down the sugar crystals.)
Once the butter and sugar are well creamed. Scrape the mixing bowl with a rubber spatula. Then turn the mixer on low and beat in the eggs one at time, incorporating after each addition. Add vanilla and mix until incorporated.
Scrape the bowl again. Turn the mixer back on low and alternate adding the flour mixture and buttermilk until both are well combined. Turn off the mixer.
Pour the batter into the prepared pan. Bake on the middle rack, undisturbed for 45 minutes.
Check the cake by inserting a skewer near the center. If it comes out clean, take the cake out of the oven. If the toothpick has batter on it, bake another 5-10 minutes and recheck.
Allow the cakes to cool 10 minutes in the pan. Then carefully flip the cake out on a cooling rack to cool completely.