Preheat your oven to 350°F (175°C) and prepare the bundt pan by greasing it with butter and sprinkling flour.

In a mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.

In a large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract.

Mix in the pumpkin puree and dark rum until just combined.

Gradually fold the dry mixture and milk into the wet batter, alternating and starting with flour.

If using, fold in the chopped pecans into the batter evenly.

Pour the batter into the prepared bundt pan, smoothing the top for an even surface.

Bake for 50-60 minutes or until a skewer inserted comes out clean.

Cool the cake in the pan for about 10 minutes before inverting onto a wire rack.

Dust with powdered sugar before serving, if desired.