Preheat the oven to 350°F. Grease a bundt pan with non-stick spray or oil. Sift the flour, baking soda, cinnamon, cloves, nutmeg, and salt, then set aside. Prepare the pumpkin and plantain puree as mentioned above and let them cool.

Beat the eggs and sugar for 3 minutes until they lighten and thicken. Gradually add the oil to this mixture until fully incorporated. Increase the speed and beat for another minute until completely blended.

Add the pumpkin and plantain puree until fully combined. Incorporate the flour along with the other sifted dry ingredients. Finally, add the walnuts without beating. Pour this mixture into the bundt cake pan. Bake for 45-50 minutes or until a knife inserted comes out clean. Remove from the oven, let it rest for 10 minutes on a rack, and then unmold. Simply delicious!