Preheat oven to 350℉. Lightly spray a 10-inch cast-iron skillet with baking spray with flour.
In a large bowl, whisk together flour, cinnamon, ginger, salt, cloves and nutmeg.
In another large bowl, whisk together 1 1/2 cups cane syrup, oil and egg until well combined.
In a small bowl, whisk together 1 cup boiling water and baking soda.
Gradually add flour mixture to cane syrup mixture alternately with baking soda mixture, beginning and ending with flour mixture, stirring until just combined after each addition. Pour batter into prepared skillet.
Bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool for 10 minutes.
Using a wooden pick, poke holes all over warm cake. Slowly pour 2 tablespoons cane syrup over cake. Let cool completely. Top slice of cake with Buttermilk Whipped Cream and drizzle with cane syrup. Serve.