Instructions

1. Preheat the oven to 350°F (177°C) and grease a Bundt pan.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, allspice and ginger together in a large bowl. Set aside.
3. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
4. Spread batter into the prepared pan. Bake for 30-36 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake are browning too quickly in the oven, loosely cover the cake with aluminum foil.
5. Remove the cake from the oven, and set the entire pan on a wire rack. Allow it to cool completely.
6. In a small saucepan, melt the butter. Whisk in the brown sugar, nutmeg, cloves and whipping cream and cook over medium heat until the mixture begins to boil. Allow it to boil 1 minute. Remove from heat and pour into a medium bowl, allowing it to cool for at least 30 minutes.
7. Add the powdered sugar and vanilla to the butter/cream mixture. Whisk until smooth. Immediately pour the glaze over the cake. Top with chopped pecans sprinkled evenly over the cake. Store in the refrigerator, loosely-covered with aluminum foil.