3 cups plus 2 Tablespoons cake flour

1-1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cardamom

1/4 teaspoon each salt, ground ginger, and cinnamon

18 Tablespoons (2-1/4 sticks) unsalted butter

1-3/4 cup plus 2 Tablespoons sugar

5 eggs

1 cup finely ground walnuts

1 teaspoon vanilla extract

1 cup sour cream

1/2 cup pure maple syrup

1/2 cup finely chopped toasted walnuts

Have ingredients at room temperature. Adjust rack to lower third ofoven; preheat to 325 degrees. Grease and flour a bundt pan (12 cups).

Sift flour, baking powder, baking soda, cardamom, salt, ginger, and cinnamon onto waxed paper. In bowl of electric mixer using paddle attachment, beat butter on medium speed until creamy, 35 to 45 seconds. Add sugar; beat until fluffy for 5 to 6 minutes, occasionally scraping down sides of bowl.

Add eggs, 1 at a time, beating well after each addition. Reduce speed to low and fold in ground walnuts and vanilla. Add dry ingredients in 3 additions, alternating with sour cream and ending with dry ingredients. Blend each addition until just blended.

Spoon batter into pan. Bake until cake pulls away from sides of pan, about 40 to 45 minutes. Cool upright in pan for 10 minutes. Turn cake out onto a rack over waxed paper; cool 1 hour.

In a sauce pan over medium heat, bring syrup to a boil. Cook until reduced by half, about 10 to 12 minutes. Brush syrup over cake, sprinkle with chopped walnuts, and dust with confectioners sugar.