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1
Preheat oven to 350 degrees (175 C.).
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2
Butter a 9-inch molded cake pan or Bundt pan and dust lightly with flour.
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3
Invert pan and tap to remove excess flour.
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4
Use an electric mixer to cream butter and sugar until light, about 3 to 5 minutes.
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5
Add eggs, one at a time, beating well after each addition.
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6
Mix in salt, vanilla and ground ginger.
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7
Sift together the flour and baking powder into a small bowl.
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8
With a spatula, fold in the flour mixture alternately with the brandy and milk.
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9
Gently fold in the chopped ginger and nuts.
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10
Do not overmix.
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11
Spoon mixture into prepared pan, and bake for 50 to 55 minutes or until top is lightly browned and cake feels firm to the touch.
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12
Remove from oven and cool on a rack for 20 minutes before turning cake out of pan.
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13
While cake cools, prepare glaze.
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14
Melt butter and sugar in a small pan until sugar is dissolved.
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15
Remove from heat and stir in brandy.
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16
Remove cake from pan and, with a fork, poke a series of holes about -inch deep across the top of the cake.
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17
Brush the warm brandy glaze generously over the top and sides of the cake.
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18
Repeat until all the glaze is used.
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19
Just before serving, dust with powdered sugar.
