Preheat oven to 350 degrees.
In a medium bowl, combine the dry ingredients - flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (crushed). Mix. Set aside.
In a large bowl, cream the room temperature butter and sugar until light and fluffy.
Add the eggs and vanilla and mix to combine.
Now add mashed bananas and spiced rum (I used Captian Morgan Spiced Rum).
Mix. Your mixture may look curdled and this is OK. This just means your butter and eggs weren't at room temperature.
Add the flour in 2 batches and mix, do not over mix the batter.
Add chopped pecans to the batter. Fold.
Pour the batter into a greased bundt pan. Place into the oven for 45 minutes at 350 degrees.
Cake is ready. Let the cake cool for 15 minutes before removing it from the bundt pan.
The cake should effortlessly fall out. Use a skewer to poke holes throughout the cake.