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1. Heat the oven to 350 degrees F. Coat the inside of a 9 x 5 inch loaf pan with nonstick cooking spray. Lay the walnuts on the bottom of the pan and set aside.
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2. Combine the flour, ground flax, baking powder, baking soda, cinnamon, salt, cloves and nutmeg in a medium mixing bowl.
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3. Combine the butter and sugars in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
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4. With the mixer on medium low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the pumpkin puree and vanilla. Stir in the milk/cream.
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5. Turn the mixer to low speed and add the flour mixture to the creamed mixture, adding about 1/2 cup at a time, scraping down the sides of the bowl after each addition.
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6. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Let the cake cool in the pan for 15 minutes, turn over onto your serving plate so that the walnut crust is on top and let cool.
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7. Make ganache while the cake is cooling: Place butterscotch chips and butter in small mixing bowl. Heat cream in a small sauce pan until it comes to a boil. Pour hot cream over butterscotch and let sit 3 minutes; whisk until smooth and let cool to thicken to your desire and pour over cake or individual pieces.
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8. Store uneaten cake at room temperature for up to 3 days or in the refrigerator, wrapped in plastic for up to 1 week.
