You will need: Non-stick Vegetable Oil Spray, about a tablespoon of butter, a 12-Cup Bundt/Tube Pan, and an Electric Mixer with 4-Quart Bowl.
Position rack in lowest third of oven and preheat to 350 degrees. Spray 12-cup tube pan with nonstick vegetable oil spray. Generously butter pan. Dust pan with flour; tap out excess.
For the SPICED CAKE, mix 3 1/2 cups flour, baking soda, baking powder, salt and spices in medium bowl.
Using electric mixer, cream butter with both sugars in large bowl until very light and fluffy. (I used my electric stand mixer with a 4-quart glass bowl).
Add eggs, one at a time, beating well after each addition.
Beat in pumpkin, sour cream, molasses and rum.
Mix in dry ingredients, toasted pecans and minced crystallized ginger. (I added the pecans at the very end, hand-stirring them in.).
Pour batter into prepared pan, gently spreading evenly towards sides and around center. Batter will be thick.
Bake until tester inserted near center of cake comes out clean, about 50 minutes to 1 hour.
Cool cake 15 minutes in pan on rack. Turn cake out onto rack and cool completely. Can be prepared 8 hours ahead. (Cover tightly with plastic wrap and let stand at room temperature.).
Sift powdered sugar over top of cake. Serve with Ginger Whipped Cream.
For the GINGER WHIPPED CREAM, use electric mixer, beat whipping cream, sour cream and 2 tablespoons sugar in large bowl to soft peaks.
Add rum and ground ginger and beat until almost stiff. (Can be prepared 5 hours ahead. Cover and refrigerate.).
Hint #1: Toasting Nuts: I used a non-stick skillet. Turn on heat medium-high until pan is hot. Spread chopped pecans in single layer in pan and heat until their fragrance releases and they start to turn golden and brown, about 3 to 4 minutes. Keep an eye on them so they don’t burn.