Preheat oven to 350 degrees F. Grease two 9×5 inch loaf pans and line it with parchment paper. In a medium bowl, whisk to combine the flour, baking soda, ginger, cinnamon, and salt. Set aside.

Add the egg followed by the molasses and mix until combined. 

Divide batter into the two prepared pans and bake for 23-25 minutes or until a toothpick inserted in the center of the cakes come out clean. Remove the cakes from the oven and set on a cooling rack to cool in the pan for 10 minutes. Turn the cakes out and allow them to cool completely on the rack. 

Using a serrated knife, cut the cooled cakes in half lengthwise. Use a gingerbread man shaped cookie cutter to cut out as many gingerbread men as possible. (I cut 8 gingerbread men out of each of the 4 parts of bread which gave me 32 gingerbread men. Set the gingerbread men aside until ready to assemble the cake. 

Preheat oven to 350 F. Very generously butter and flour a 10 cup bundt pan. 

In a medium sized bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.

Spoon two cups of the batter evenly into the prepared bundt pan and spread it around with a spatula. 

Carefully place the gingerbread men into the pan head first by about 1/2 inch into the batter. Place them back to back so they are all touching and go around the bundt pan until it's full of a layer of upside down gingerbread men. Spoon the rest of the batter over top and spread it evenly to cover the gingerbread men. Give the pan a sharp tap to reduce any air bubbles.

Bake for 44-52 minutes or until a toothpick comes out clean or only with a few crumbs when inserted in the center or until cake springs back to the touch. Cool in pan on a wire rack for 30 minutes then carefully invert onto rack and allow to cool completely.

In a medium sized bowl, sift the powdered sugar. Add the milk, maple syrup and vanilla. Use a whisk or spoon to combine. Drizzle generously over the cooled cake.