Step 1

Preheat oven to 350 degrees. Grease a bundt pan with non-stick cooking spray. Dust the entire baking surface with flour and tap out the excess. Set aside.

Step 2

In a large bowl, use a handheld mixer to cream together the cream cheese, butter, and sugar.

Step 3

Add the eggs one at a time and blend into the mixture.

Step 4

Add the vanilla and incorporate well.

Step 5

Add 2 cups of the flour, baking powder, cinnamon, ginger, nutmeg, and cloves; continuing to use the mixer, blend well into the butter and cream cheese mixture.

Step 6

In a small bowl, toss the chopped nuts with 1/4 cup of flour.

Step 7

Add the flour-covered nuts to the batter and fold in with a spatula.

Step 8

Transfer the batter to the prepared bundt pan and bake for 40 minutes. Test the cake to see if it is finished baking by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done. If not, bake for 5 minutes more and test again.

Step 9

Allow cake to cool for at least 15 minutes before turning out onto a cooling rack.

Step 10

Cool completely; dust with confectioner's sugar and enjoy!

Step 11

Whisk together the confectioner's sugar, milk, and vanilla extract until smooth. The frosting need to be thick, otherwise, it will not pool onto the top of the cake and slowly climb down the side of the cake.

Step 12

Spoon the frosting over the top of the cake and with the back of the spoon push the frosting slightly toward the outer edge of the cake. The icing with slowly pour down the side.

Step 13

Immediately sprinkle over the turbinado sugar. Allow the icing to set to harden slightly before serving.