• Begin by preheating your oven to 325°F (165°C). Prepare a large bundt pan by greasing it thoroughly and lightly dusting it with flour. Sprinkle the chopped pecans evenly across the bottom of the pan, which will provide a delicious nutty layer when baked.
• In a separate mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ground ginger until the dry ingredients are evenly combined. Set this mixture aside.
• In the bowl of a stand mixer, cream the softened butter using the paddle attachment. Beat on medium speed until the butter is smooth and creamy. Gradually incorporate both sugars—first the granulated sugar, followed by the brown sugar. Continue to mix for 3 to 5 minutes, until the mixture is light, fluffy, and well-blended.
• Add the eggs, one at a time, ensuring each egg is fully mixed before adding the next.
• In another bowl, combine the sweet potato puree, milk, and vanilla extract, stirring until smooth.
• With the mixer on its lowest speed, slowly alternate between adding the dry flour mixture and the sweet potato mixture to the butter-sugar blend. Start and finish with the dry ingredients, adding the flour mixture in three portions and the sweet potato mixture in two portions. Mix gently, just until the batter is fully incorporated, taking care not to overmix.
• Once the batter is ready, transfer it into the prepared bundt pan, spreading it evenly over the chopped pecans.
• Bake the cake for approximately 1 hour and 10 minutes. Check for doneness by inserting a toothpick into the center—when it comes out clean or with only a few moist crumbs, the cake is ready. Baking times can vary, so begin checking as the finish time nears.
• Allow the cake to cool for about 10 minutes while still in the pan before inverting it onto a wire rack to cool completely.

Caramel Glaze

• In a medium-sized, deep saucepan, melt the butter over medium heat. Add the packed brown sugar, heavy cream, salt, vanilla extract, and light corn syrup. Stir the ingredients together, ensuring that the mixture doesn't stick to the sides of the pan.
• Once the mixture reaches a boil, lower the heat to a gentle simmer and allow it to bubble for 6 minutes. Keep a close eye on it to avoid any boil-over while stirring occasionally.
• After the glaze has simmered and thickened slightly, remove it from the heat. The caramel will continue to thicken as it cools. If you need it to cool faster, transfer it to a shallow dish or refrigerate it for a brief time.

Decorating the Cake

• Once the cake has fully cooled, it's time to drizzle the caramel glaze. Use a piping bag with a small opening to apply the glaze in a decorative drip along the edges, or simply spoon the caramel over the top. For a homemade touch, a ziplock bag with a snipped corner works just as well for drizzling. Enjoy this rich, flavorful cake with a decadent caramel finish!