Pumpkin Pound Cake with Cinnamon Glaze

CAKE:

* 3 c. all-purpose flour

* 1 Tbl. ground ginger

* 2 tsp. ground cinnamon

* 1 tsp. baking powder

* 1/2 tsp. salt

* 1/4 tsp. ground nutmeg

* 1 1/2 c. unsalted butter, softened

* 2 c. sugar

* 6 eggs

* 1 (15-oz.) can pure pumpkin

* 1 tsp. vanilla extract

GLAZE:

* 2 Tbl. unsalted butter, softened

* 1 (3-oz.) pkg. cream cheese, softened

* 1 tsp. vanilla extract

* 3/4 tsp. ground cinnamon

* 1 1/4 c. powdered sugar, sifted

* 2 to 3 Tbl. heavy whipping cream

* 1/3 c. coarsely chopped walnuts

Heat oven to 325°F. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour. Whisk flour, ginger, 2 tsp. cinnamon, baking powder, salt and nutmeg in medium bowl. Beat 1 1/2 c. butter and sugar in large bowl at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 tsp. vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan. Bake 1 hour 20 minutes to 1 hour 30 minutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack; cool completely. Beat 2 Tbl. butter, cream cheese, 1 tsp. vanilla and 3/4 tsp. cinnamon in large bowl at low speed 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat in cream until of desired consistency. Pour glaze over cake; sprinkle with walnuts. Let stand until glaze is set. (Cake can be made up to 2 days ahead.)