Heat oven to 350 degrees F and arrange a rack in the lower third. Brush a 12-cup Bundt pan
thoroughly with melted butter, coat with flour, and tap out the excess. Sprinkle nuts
in bottom of pan and set aside.
Whisk together flour, baking powder, and salt in a medium bowl until evenly combined; set aside. Whisk together milk, ginger, and vanilla in a second small bowl until evenly combined.
Combine butter and sugar in a the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until mixture resembles wet sand and is light, about 3 minutes. Add eggs
one at a time until incorporated and mixture is smooth. Scrape down mixer
and sides of bowl. Reduce mixer to low, add 1/3 flour mixture and whisk
until just moistened through. Whisk in 1/2 milk
mixture and whisk until just moistened. Repeat until all ingredients are added, ending with flour. Transfer batter
to prepared Bundt pan and smooth out so batter is even.
Bake until cake is set, golden brown, and a cake tester inserted in middle comes out clean, about 50 minutes. Transfer to a rack, let cool 10 minutes, then invert onto a wire rack, remove from pan, and let cool completely.