Preheat oven to 350° F.

Butter a 9- to 10-inch (12-cup) Bundt pan; dust interior with flour and tap out excess. Alternatively spray pan with baking spray. Set aside.

In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

Add butter and sugar to large bowl. Beat on high with electric mixer for 3 minutes, or until the mixture is smooth.

Add eggs, one at a time, beating on high for 1 minute after each addition. Continue beating until light and fluffy.

Reduce the speed to low, and beat in the apple butter. Add the shredded apples, and beat on low until fully incorporated.

Add the dry ingredients, and mix with a wooden spoon or rubber spatula only until it disappears into the batter. Fold in the pecans.

Turn the batter into prepared Bundt pan; smooth the top with a rubber spatula.

Bake for 50 to 55 minutes, or until a thin knife inserted deep into the center of the cake comes out clean.

Transfer the pan to a wire rack to cool for 5 minutes before unmolding. Cool completely. If possible, once the cake is completely cool, wrap well in plastic and let stand overnight at room temperature to ripen the flavors.

Yield: 12 servings.