1 cup pumpkin pure, canned or freshly prepared 
2-1/2 cups cake flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1-1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
4 eggs, at room temperature, separated
1/2 tsp. cream of tartar
1 cup unsalted butter, at room temperature
2 tsp. vanilla extract
2 cups lightly packed brown sugar
Powdered sugar

1. Preheat oven to 350F.
2. Spray a bundt cake pan with a no-stick spray.
3. In a large mixing bowl, sift together the flour, baking powder, salt, ginger, nutmeg, cinnamon, and cardamom.
4. Separate eggs. Place yolks in a small bowl and whites in a large mixing bowl.
5. In another large bowl, combine butter and brown sugar until smooth (add small portions of sugar at a time). Add vanilla and mix.
6. Whisk yolks then add to sugar mixture, one-third at a time.
7. Add pumpkin puree and beat the mixture until smooth. Slowly add other large bowl of flour mixture until it's totally incorporated.
8. Add cream of tartar to egg whites and beat until soft peaks form. Gently fold whites into pumpkin batter.
9. Gently spread batter evenly around the cake pan.
10. Bake for 45 to 50 minutes.
11. Allow the cake to cool in the pan for 10 minutes, then invert onto a cake plate.
12. Allow to completely cool then dust with powdered sugar.