Preheat your oven to 350°F (175°C) and grease your Bundt pan with butter or cooking spray.

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

In another bowl, combine dark brown sugar and molasses, whisking until smooth. Add eggs and milk, mixing until well-blended.

Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.

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

Allow the cake to cool in the pan for about 10 minutes, then carefully invert onto a wire rack to cool completely.

While the cake cools, chill a bowl and whisk in the refrigerator for about 10 minutes. Whip the cold cream and powdered sugar until soft peaks form.

Once the cake is cool, frost the top and sides with whipped cream and decorate with rosemary sprigs, cinnamon sticks, and a dusting of powdered sugar.