1 1/2 c. coarsely chopped walnuts
2 c. all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cloves
1 tsp. grated nutmeg
2 c. sugar
3/4 c. vegetable oil
4 lg. eggs, lightly beaten
1 1/2 c. pumpkin puree
1/2 tsp. vanilla extract

Mix flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg together. Preheat oven to 350 degrees. Grease two 9 inch pans. Spread chopped walnuts on baking sheet and lightly toast in the oven, about 10 minutes. Set aside.

In large mixing bowl add all dry ingredients. Beat in oil, eggs, pumpkin puree, and vanilla. Fold in 1 cup of the toasted walnuts.

Divide batter between the two pans and place on middle rack of the oven. Bake for 40 to 45 minutes or until the oven. Bake for 40 to 45 minutes or until the edges of the cakes pull away from sides of pans, or a toothpick in center of cakes come out clean.

Remove pans from oven and turn out cakes onto wire racks. When cool, frost with sour cream frosting and sprinkle remaining walnuts on top of cake.