Preheat oven to 350 degrees. Lightly grease and flour a 12-cup bundt or tube pan. In a bowl, mix the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, nutmeg and cloves and set aside. Using an electric mixer, beat the butter and both sugars until thoroughly combined and fluffy, scraping down the sides periodically. Add the eggs, one at a time, beating well after each addition. Add the pumpkin, sour cream, molasses and rum. On low speed, add the flour mixture, pecans and crystallized ginger. Pour the batter into the pan. Bake for 65-75 minutes, or until a tester inserted near the center of the cake comes out clean. Check after 30 minutes, and every 10 minutes thereafter, to make sure the cake isn't browning too quickly. If necessary, cover with foil. Cool the cake on a rack for 15 minutes in the pan. Run a knife around the sides of the pan, and turn the cake out onto rack. When completely cooled, wrap tightly with plastic wrap and place in a 2-gallon freezer zip-top bag or cover tightly with aluminum foil and freeze. Defrost, wrapped, at room temperature, and serve. -- Adapted from Bon Appetit
Per serving: 565 calories (percent of calories from fat, 48), 8 grams protein, 69 grams carbohydrates, 4 grams fiber, 30 grams fat, 108 milligrams cholesterol, 674 milligrams sodium.