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1
Grease bottom and side of 10 inch tube pan with removable bottom and tube; line bottom with parchment paper.
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2
Set aside.
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3
In bowl, beat butter with sugar until fluffy.
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4
Beat in eggs, one at a time, beating well after eaach addition.
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5
Beat in vanilla.
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6
In a separate bowl, whisk tobether flour, baking powder, salt, nutmeg, cinnamon, ginger, cardamon, cloves and baking soda.
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7
Stir in walnuts.
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8
Alternately stir flour mixture and pumpkin puree into butter mixture making 3 additions of flour mixture and 2 pumpkin puree.
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9
Scrape batter into prepared pan.
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10
Streusel: In small bowl, stir together, flour, sugar and cinnamon.
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11
Using pastry blender or 2 knives, cut in butter until mixture clumps together.
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12
Stir in walnuts.
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13
Sprinkle over batter in pan.
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14
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.
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15
Let cool in pan on rack for 15 minutes.
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16
Loosen side of cake with knife; holding onto centre tube, lift cake from pan.
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17
Let cool completely on rack.
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18
Run knife around tube.
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19
Using wide spatulas, gently lift out cake and peel off paper.
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20
Note: Wrap the cake in plastic wrap and store at room temperature for up to one week.
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21
Or overwrap in heavy duty foil and freeze for up to 2 weeks.
