Pumpkin Pound Cake with Butterscotch Ganache

1. Heat the oven to 350 degrees F. Coat the inside of a 9 x 5 inch loaf pan with nonstick cooking spray. Lay the walnuts on the bottom of the pan and set aside.
2. Combine the flour, ground flax, baking powder, baking soda, cinnamon, salt, cloves and nutmeg in a medium mixing bowl.
3. Combine the butter and sugars in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
4. With the mixer on medium low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the pumpkin puree and vanilla. Stir in the milk/cream.
5. Turn the mixer to low speed and add the flour mixture to the creamed mixture, adding about ½ cup at a time, scraping down the sides of the bowl after each addition.
6. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Let the cake cool in the pan for 15 minutes, turn over onto your serving plate so that the walnut crust is on top and let cool.
7. Make ganache while the cake is cooling: Place butterscotch chips and butter in small mixing bowl. Heat cream in a small sauce pan until it comes to a boil. Pour hot cream over butterscotch and let sit 3 minutes; whisk until smooth and let cool to thicken to your desire and pour over cake or individual pieces.
8. Store uneaten cake at room temperature for up to 3 days or in the refrigerator, wrapped in plastic for up to 1 week.