Preheat oven to 350°F.

Generously grease a Bundt pan with vegetable shortening.

Using a small bowl, mix together brown sugar and cinnamon. Coat inside of the pan with the mixture, shaking out any excess. (Note: Reserve excess brown sugar mixture!) Set pan aside.

Using an electric mixer, beat butter and granulated sugar on medium speed until light and fluffy (~3-4 minutes).

And eggs; beat on low speed until well combined.

Using a medium bowl, add flour, baking powder, ground ginger, baking soda and salt; stir until well combined.

Add half of the flour mixture to the mixing bowl; mix until well combined.

Add the sour cream and vanilla extract; mix until well combined.

Add the remaining flour mixture; mix until well combined.

Spoon half of the batter into the prepared Bundt pan.

Stir the chopped pecans in with the reserved brown sugar mixture (from above). Sprinkle ~½ of this mixture over the batter in the pan.

Spoon the remaining batter over the pecan mixture and then sprinkle the remaining pecan mixture on top.

Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.

Let cake cool in pan for 10 minutes. Loosen edges and then invert cake onto a serving plate.

Serve warm or at room temperature.