Preheat the oven to 325 degrees F. Spray a 12-15 cup capacity bundt pan with baking spray and set aside. Mix the flour, cardamom, Diamond Crystal® Fine Sea Salt, baking powder, and baking soda in a medium bowl. Set aside.
In the bowl of an electric mixer, beat the butter and sugar together until light and fluffy, about 3-5 minutes. Turn the mixer on low and add in the eggs, buttermilk, and vanilla. Scrape the bowl and slowly add in the flour mixture. Scrape the bowl once again and mix in the chopped pecans.
Pour the batter into the prepared bundt pan and bake for 60-70 minutes. Do not open the oven to test the cake until at least 55 minutes have passed, or the cake may deflate. Test the cake by inserting a wooden skewer into the center. If it comes out clean, remove the cake from the oven and cool. Wait at least 20 minutes before flipping it out of the pan onto a wire cooling rack.
For the Salted Brown Sugar Bourbon Glaze:
Place the brown sugar, butter, bourbon, vanilla, and Diamond Crystal® Fine Sea Salt in a skillet. Set over medium heat and whisk until the brown sugar fully dissolves. Then remove from heat and whisk in the cream and powdered sugar. Whisk until completely smooth.
Place the cooling rack and cake on a piece of wax paper. Pour the glaze over the top of the cake, allowing it to run down all the sides. Sprinkle the nuts over the top of the cake. Once the glaze is almost completely dry, sprinkle the top with Diamond Crystal® Coarse Sea Salt to taste.