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1
Heat oven to 350 degrees F and arrange a rack in the lower third.
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2
Brush a 12-cup Bundt pan thoroughly with melted butter, coat with flour, and tap out the excess.
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3
Sprinkle nuts in bottom of pan and set aside.
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4
Whisk together flour, baking powder, and salt in a medium bowl until evenly combined; set aside.
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5
Whisk together milk, ginger, and vanilla in a second small bowl until evenly combined.
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6
Combine butter and sugar in a the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until mixture resembles wet sand and is light, about 3 minutes.
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7
Add eggs one at a time until incorporated and mixture is smooth.
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8
Scrape down mixer and sides of bowl.
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9
Reduce mixer to low, add 1/3 flour mixture and whisk until just moistened through.
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10
Whisk in 1/2 milk mixture and whisk until just moistened.
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11
Repeat until all ingredients are added, ending with flour.
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12
Transfer batter to prepared Bundt pan and smooth out so batter is even.
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13
Bake until cake is set, golden brown, and a cake tester inserted in middle comes out clean, about 50 minutes.
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14
Transfer to a rack, let cool 10 minutes, then invert onto a wire rack, remove from pan, and let cool completely.
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15
Combine all ingredients in a small saucepan and place over medium heat.
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16
Bring to a boil and cook until slightly syrupy, about 5 minutes.
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17
Strain and set aside to cool slightly.
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18
When cake is at room temperature, use a skewer to poke holes all over the top.
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19
Drizzle the syrup into the holes in the cake, small spoonful by spoonful, making sure it goes into the cake and doesn't flow down.
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20
Let sit at least 4 hours so the syrup can soak into the cake.
