1 3/4 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. ground cloves
1/2 c. butter
1 c. sugar
2 eggs
3/4 c. pumpkin
1 c. chopped walnuts

Grease 9x5x3 inch loaf pan. Combine dry ingredients. Cream butter in large mixing bowl. Gradually add sugar; cream at high speed until light and fluffy. Blend in eggs, beat well. At low speed add dry ingredients alternately with pumpkin; begin and end with dry ingredients. Blend well after each addition. Stir in walnuts.

Pour into pan. Sprinkle with 1/4 cup walnuts. Bake at 350 degrees for 65-75 minutes until cake springs back when touched lightly at center. Cool. Drizzle with glaze. Let stand 6 hours before slicing.

GLAZE:

Combine 1/2 cup powdered sugar, 1/8 teaspoon nutmeg, and 1/8 teaspoon cinnamon. Blend 1-2 tablespoons cream until consistency of a glaze.