Preheat oven to 350F.

Spray two, 6-cavity mini bundt cake pans with baking spray and place on baking sheets. Set aside.

Bring one cup of water to a boil, then turn off heat and set aside.

Whisk together the flour, salt, baking powder, cloves, ginger, and cinnamon in a medium bowl until thoroughly combined, then set aside.

In a large bowl, beat the butter and granulated sugar together with a handmixer until light anf fluffy.

Add the eggs one at a time, beating well after each addition.

Beat the molasses into the wet ingredients until thoroughly combined.

Gradually beat the dry ingredients into the wet.

Reheat the water to get it boiling again, then carefully pour 1 cup of boiling water into a small bowl. Add the baking soda and whisk lightly to dissolve.

Use a wooden spoon or spatula to carefully fold the baking soda water into the gingerbread cake batter until completely combined.

Fill each prepared bundt cake pan cavity about halfway full; you should have enough batter for 12 mini gingerbread cakes.

Bake gingerbread cakes at 350F for 12-15 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.

Remove cakes from oven and place the pans on a wire rack. Let the cakes cool completely in the baking pans, then carefully remove them to a cooling rack or platter.

Whisk together the powdered sugar and milk in a small bowl until completely combined. You want the icing to be thick but still pourable. Let sit 30 minutes.

Pour icing over completey cooled gingerbread cakes and, if desired, decorate with festive sprinkles.