Preheat oven to 325 degrees. Spray a 9x5-inch loaf pan generously with nonstick cooking spray with flour. Set aside.
In a medium bowl, whisk together flour, salt, baking powder, cinnamon, ginger, cardamon, allspice and cloves.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars on medium speed for 4 minutes. Scrape down the bowl if necessary. Add eggs, one at a time, beating one minute after each addition. Beat in vanilla.
Reduce speed to low and slowly add half the flour mixture, then the milk, then the remainder of the flour mixture just until combined. Do not over mix. Spread batter in prepared pan.
Bake for 60-70 minutes or until a toothpick inserted in center of loaf comes out clean. If cake is browning too much on top, tent with a piece of foil. Cool in the pan on a wire rack for 10 minutes. Remove from pan and place on wire rack with a piece of wax paper underneath. Pour brown butter glaze over cooled loaf. Let the glaze set for 2 hours before serving.
In a small saucepan, melt the butter over medium heat stirring occasionally. Watch carefully so it doesn't burn. Cook for 3-4 minutes until the butter begins to give off a nutty aroma and begins to brown. Remove from heat. Pour the melted brown butter into a medium bowl, leaving the brown bits behind.
Add the sifted confectioners' sugar, vanilla and 2 tablespoons milk. Whisk until smooth, adding more milk if necessary to achieve a pouring consistency.