Preheat the oven to 350°F. In a medium bowl, add the flour, cinnamon, baking powder, baking soda, ginger, allspice, and salt and whisk until combined. Set aside.
In the bowl of a stand mixer or a large bowl with a hand mixer, cream the butter and sugar together on medium speed until light and fluffy, scraping down the sides as necessary -- it should take about 3-4 minutes if the butter is nice and soft. Add the eggs one at a time, and beating until combined. Add the vanilla and molasses and beat until the whole mix is smooth and combined.
Slowly add half of the dry ingredients to the wet, beating on slow just until combined, continuing to scrape down the sides as necessary. Add the yogurt and the milk and beat until combined. Add the the rest of the dry ingredients and beat just until fully mixed. Grease a 10-cup bundt pan well with cooking spray, and pour the cake batter into the pan.
Bake for 45-65 minutes (depending on your oven) until a toothpick in the center of the bundt cake comes out clean. Once done, let it cool for 10 minutes in the pan and then invert out onto a wire rack to let it cool completely before glazing.