• Grease and flour a tube pan. Preheat oven to 325 degrees F
• Sprinkle the bottom of the prepared pan with ½ cup of chopped pecans.
• In a separate bowl whisk the flour, cinnamon, nutmeg, ginger, and baking powder to combine, set aside for later.
• Cream the butter with the paddle attachment in your mixer, gradually add the white and brown sugar and beat until light and fluffy 3 to 5 minutes.
• Add the eggs one at a time blending after each to incorporate.
• Add the vanilla extract.
• While mixing at low speed, add the flour mixture alternately with the sour cream to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream twice). Mix just until incorporated.
• Gently stir in ¾ cup of chopped pecans. Scoop the batter into the prepared bundt or tube pan.
• Bake at 325 degrees for 70-74 minutes. Baking times may vary and so check on the cake as it nears the 1 hour mark. When an inserted toothpick comes out clean or with just a few moist crumbs attached, it is ready.
• This makes approximately 8-8.5 cups of batter.
• Allow to cool in the pan for about 10 minutes on a wire rack before turning it out.

For the Caramel Glaze

• Using a medium size saucepan (deep enough to prevent boil over) melt the butter over medium heat.Add the brown sugar and the remaining ingredients and heat on medium high heat.
• Stir to blend, try to keep mixture off the sides of the pan. Once the mixture begins to boil, reduce the heat to low. Simmer for 6 minutes, checking often to make sure that it is not going to boil over. It should still be bubbling.
• After 6 minutes, remove from heat.Keep in mind that the caramel with thicken up a bit as it cools. You can pour it into a long glass casserole dish if you want it to cool more quickly. We often refrigerate to cool it off as well.
• Makes about 1 cup caramel sauce. It can be kept in the refrigerator in an airtight container up to 2 weeks.
• Once the cake and caramel have cooled, you can either spoon the caramel over the cake, or for more control, add to a disposable piping bag with the tip snipped away or to a ziplock bag with a bit of the corner snipped away and drizzle onto the cake.