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1
Preheat the oven to 350F.
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2
Generously grease a standard Bundt cake pan with oil or butter, then dust flour on the greased inside of the pan.
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3
Fluted Bundt pans, especially, need a lot of grease for the cake to release.
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4
To make the cake, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
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5
Set aside.
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6
In a large bowl, beat together the eggs and brown sugar with a whisk until light and fluffy.
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7
Add the vegetable oil and pumpkin puree and stir until smooth.
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8
Add half of the flour mixture and mix until it is absorbed.
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9
Then add the rest of the flour mixture followed by the vanilla, rum, cocoa nibs, and pecans.
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10
Switch to a rubber spatula to stir the mixture until smooth.
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11
Use the rubber spatula to scoop the batter into the prepared pan.
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12
Bake for about 45 minutes, or until a toothpick or bamboo skewer inserted into the center of the cake comes out with just a few crumbs, not batter.
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13
Allow the cake to cool in the pan to room temperature before inverting in onto a wire rack.
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14
To make the glaze, combine the chocolate, butter, milk, corn syrup, and salt in a stainless steel bowl over a saucepan of simmering water over medium heat and stir as the ingredients melt together.
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15
Pour the glaze over the cake after the cake has cooled to room temperature.
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16
Youll have extra glaze left over, which you can pour into the center of the cake or save to serve with plated slices.
