Pumpkin Ginger Walnut Cake

Step 1: Batter ... Add the sugars and pumpkin to a large mixing bowl and beat on medium speed until well combined, a couple of minutes. Then add the eggs, oil, nutmeg, cloves, cinnamon, and mix another minute until everything is mixed through.

Step 2: Flour ... In a separate bowl, add the flour, baking soda, baking powder, and salt and whisk to combine. Slowly add that to the wet mix on low speed. A little at a time.

Step 3: Bake ... Line 3 round 8" baking pans with parchment or baking paper (just on the bottom); then, very lightly spray with a non-stick spay, including the sides. If you don't have 3 round pans, you can use the aluminum disposal ones, or just bake it batches. Divide the batter equally among all 3 pans and let it rest 5 minutes to set before baking.

Step 4: Bake in a 350 degree oven on the middle shelf for 20-30 minutes until firm in the center. The best way to check is to insert a knife in the center, and if it comes out clean - it is done. Remove to a cooling rack and cool at least 10 minutes. Then, run a knife around the edge, flip over using a plate, and peel off the paper. Let them cool completely before icing.

Step 5: Note: These can be made a week or more ahead and frozen until ready to use.

Step 6: Icing ... Beat the cream cheese and butter together until creamy and smooth, 3-4 minutes on medium speed. Then add in the powdered sugar, very slowly, until combined. The last minute, add in the ginger and mix another 30 seconds.

Step 7: Cake ... Use your favorite cake plate. Add the first layer, upside down (the top should set on the cake plate), this gives you a very flat top surface. Add 1/3 of the icing and 1/3 of the nuts. Follow with the second layer, same thing - bottom side up. Then icing and nuts; and, finish with the 3rd cake. Once again, icing and nuts.

Step 8: Garnish ... A a few mint leaves and orange peels, even a couple pieces of the crystallized ginger. ENJOY!