• Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan, and set aside.
• In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Add toasted walnuts and mix to combine. Set aside.
• Place the butter, brown sugar, granulated sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and fluffy, 5 to 6 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed. Add pumpkin pure and beat until blended. Mixture may look slightly curdled.
• Using rubber spatula, gently fold the flour mixture to pumpkin mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Spread batter evenly into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes until wooden pick inserted in centre of cake comes out clean.
• Remove from the oven and let stand in pan for 10 minutes before turning it out onto a wire rack to cool slightly.

Cinnamon Topping

• In a small bowl, combine together sugar and cinnamon.

  Place the bundt cake on a cooling rack with a baking sheet underneath it to catch the mess.

  Use a pastry brush to coat the outside of the slightly cooled bundt cake with melted butter. Then, using clean hands, coat the outside with the cinnamon sugar mixture. Once you’ve used all the cinnamon sugar, discard the excess from the baking sheet and repeat the coating process to ensure the cake is well covered.

  Enjoy!