PUMPKIN WALNUT CAKE

Steps:

• Grease bottom and side of 10 inch tube pan with removable bottom and tube; line bottom with parchment paper.
• Set aside.
• In bowl, beat butter with sugar until fluffy.
• Beat in eggs, one at a time, beating well after eaach addition.
• Beat in vanilla.
• In a separate bowl, whisk tobether flour, baking powder, salt, nutmeg, cinnamon, ginger, cardamon, cloves and baking soda.
• Stir in walnuts.
• Alternately stir flour mixture and pumpkin puree into butter mixture making 3 additions of flour mixture and 2 pumpkin puree.
• Scrape batter into prepared pan.
• Streusel: In small bowl, stir together, flour, sugar and cinnamon.
• Using pastry blender or 2 knives, cut in butter until mixture clumps together.
• Stir in walnuts.
• Sprinkle over batter in pan.
• Bake in centre of 325f degree oven until streusel is golden bown and cake tester inserted in centre comes oout clean, about 1 3/4 hours.
• Let cool in pan on rack for 15 minutes.
• Loosen side of cake with knife; holding onto centre tube, lift cake from pan.
• Let cool completely on rack.
• Run knife around tube.
• Using wide spatulas, gently lift out cake and peel off paper.
• Note: Wrap the cake in plastic wrap and store at room temperature for up to one week.
• Or overwrap in heavy duty foil and freeze for up to 2 weeks.