adapted from Fine Cooking, Oct/Nov 2012
Cake Ingredients
1/2 cup unsalted butter, softened, additional for the pan
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 1/4 teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
¾ cup buttermilk
3 tablespoons cognac or bourbon
1½ teaspoon pure vanilla extract
½ cup vegetable oil
2½ cups packed dark brown sugar
4 large eggs, at room temperature
1 15-oz. can pure pumpkin purée
1 cup pecan halves, toasted and chopped
Glaze Ingredients
3/4 cup packed light or dark brown sugar
1/2 cup unsalted butter
2 Tablespoons light corn syrup
1 1/2 Tablespoons cognac
1/8 teaspoon kosher salt
1/3 cup heavy cream
1 1/4 cup sifted confectioner's sugar
1 teaspoon vanilla extract
Candied Pecan Ingredients
2 Tablespoons packed dark brown sugar
1 1/2 teaspoons mild honey, such as clover
3/4 cup pecan halves
Vegetable oil for the pan
Making the cake
Heat the oven to 350°F. Generously butter and flour a 10- to 12-cup tube pan.
In a medium bowl, sift together the flour, baking powder, ginger, cinnamon, salt, baking soda, nutmeg, and cloves. In a measuring cup, combine the buttermilk, cognac, and vanilla.
In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the oil, beating until combined. Add the brown sugar. Increase the mixer speed to high and beat, scraping down the sides of the bowl as needed, until light and fluffy, about 4 minutes. Add the eggs one at a time, beating well on medium-high speed after each addition. Beat in the pumpkin.
Reduce the speed to low and slowly pour in the buttermilk mixture, and mix until combined. Gradually add the dry ingredients to the batter, mixing just until combined. Fold the toasted, chopped pecans into the batter. Scrape the batter into the prepared pan, smooth the top, and tap the pan on the counter once or twice to settle the batter.
Bake until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs clinging to it, 50 to 60 minutes. Cool the cake in the pan on a rack for 10 to 15 minutes then invert the cake onto a rack, removing the pan, and cool completely, at least 3 hours.
Making the candied pecans
Heat the brown sugar, honey, and 1 Tablespoon water in a quart saucepan over medium heat, stirring until the sugar is dissolved. Add the pecans and stir until coated. Spread the pecans curved side up on an oiled baking sheet and bake at 350° F. until fragrant and shiny, 7 to 10 minutes. Transfer the pecans with a metal spatula to parchment to crisp and cool completely, about 20 minutes.
Making the glaze
In a medium saucepan, combine the brown sugar, butter, corn syrup, cognac, and salt, over medium-high heat until the butter melts and the sugar dissolves, about 2 minutes. Add the cream, raise the heat to high, and bring to a boil, watching and stirring constantly. Continue to boil, stirring occasionally, for exactly 1 minute.
Remove from the heat and gently whisk in the confectioner's sugar and the vanilla until completely smooth. Let stand until the glaze is thick enough to coat the back of a spoon but still warm and pourable, 3 to 8 minutes. If a skin forms, stir it back into the glaze with a spatula; don't overstir or the glaze may crystallize. (I suggest waiting for the glaze to really thicken...I was over-eager.)
Place the cake on a rack over a rimmed baking sheet. Spoon the glaze slowly and evenly over cake allowing it to drip down the sides. When the glaze is set, carefully move the cake to the serving plate. (If you are nervous about transferring the cake after glazing, you may move the cake and glaze it when on the serving plate...the glaze would need to be very thick or it will be sitting in a pool of glaze...not a good thing!)
Decorate with the candied pecans while the glaze is warm.