Whisk together flour, cinnamon, cloves, ginger and nutmeg in a medium bowl. Set aside.
Cream together butter and sugar in an electric mixer. On medium speed, beat ⅓ of the flour mixture into the butter mixture, followed by ⅓ of the milk mixture. Continue slowily beating in the rmaining flour mixture while alternating with the milk mixture. Do not overmix; beat until ingredients are just combined.
Grease a 10-cup Bundt pan generously with nonstick spray.
Pour batter into prepared pan. Tap on counter to reduce air bubbles. Bake for 36-38 minutes, until cake is golden and springs back to the touch. A toothpick inserted in the center should come out clean or with just a few crumbs attached. Remove cake from oven and cool in the pan on a wire rack for 15 minutes. Carefully invert cake on a rack and cool completely before transferring to a serving plate.
Glaze
Combine powdered sugar and Duplin Muscadine Kisses blush wine. Pour glaze over cake.