3 1/4 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1 c. butter, softened
1 1/2 c. sugar
3/4 c. brown sugar
4 lg. eggs
2 c. canned pumpkin
1/2 c. buttermilk
2 tsp. vanilla
1 1/2 c. walnuts, chopped

Preheat oven to 350 degrees. Butter and flour a bundt pan. Sift together the first 8 ingredients. In a separate large bowl, cream together butter and sugars until fluffy, about 3 minutes. Add eggs, beating well after each addition. Mix in pumpkin, buttermilk and vanilla. Add flour mixture on low speed. Stir in walnuts. Pour batter in prepared pan. Bake about 1 hour and 15 minutes. Cool and dust with powdered sugar or top with Cool Whip.