Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  sifted cake flour
  1           teaspoon  baking soda
  1           teaspoon  cinnamon
     1/2      teaspoon  nutmeg
     1/4      teaspoon  ground cloves
     1/4      teaspoon  salt
     1/2           cup  coarsely chopped toasted walnuts
  2              large  eggs
     3/4           cup  light brown sugar -- firmly packed
  3             ounces  safflower oil
  2        tablespoons  walnut oil
  1                cup  pumpkin puree -- fresh or canned
                        **CHOCOLATE WALNUT DRIZZLE GLAZE**
  1              ounce  bittersweet chocolate
  1              ounce  milk chocolate
  1         tablespoon  walnut oil

Preparation:

Preheat oven to 350 degrees. In a small bowl combine the flour, soda, spices and walnuts. In a large bowl, beat the eggs, sugar, and oils for 2-3 minutes or until very smooth. Add the pumpkin and beat until smooth. Add the flour mixture and beat until completely moistened. Scrape into a loaf pan or 6-cup Bundt pan (greased and floured). Bake 30 to 35 minutes or until cake tester comes out clean. Cool for 10 minutes on a rack, and then unmold onto the rack. Glaze: Melt the chocolates and oil in microwave, stirring every 15 seconds. Drizzle over cooled cake. Notes: I used dark loaf pan (8 x 4) and baked cake at 325 degrees. It took about 50 minutes to bake through. The cake recipe says not to double the cake and bake in a large pan--the edges will be overdone before the center cooks.

Nutritional Information:

317 Calories (kcal); 20g Total Fat; (55% calories from fat); 4g Protein; 33g Carbohydrate; 48mg Cholesterol; 249mg Sodium