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1
Position a rack in the middle of the oven and preheat the oven to 325F (165C).
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2
Grease and lightly flour a 9-inch (23-centimeter) tube pan with 3 1/2 inch (9-centimeter) sides (or, my preference, use a nonstick pan of the same size but dont grease and flour it).
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3
Resift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt into a bowl.
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4
Now, resift the flour mixture and then set it aside.
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5
In another bowl, using an electric mixer on high speed, beat the butter until its soft and very pliant, about 1 minute (or 4 to 6 minutes by hand with a wooden spoon).
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6
Gradually add the granulated sugar and beat on high sped until the mixture is pale and fluffy, 3 to 5 minutes (or 6 to 8 minutes by hand).
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7
One at a time, add the 4 whole eggs and beat on high speed until the mixture is light and fluffy, about 2 minutes (or 5 minutes by hand).
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8
Add the flour mixture to the butter mixture in 3 equal parts, beating on low speed or stirring with the wooden spoon until the batter is smooth and the flour is well combined with the butter mixture.
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9
Add the egg yolks and vanilla and continue to beat or stir until theyre well mixed into the batter.
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10
Pour the batter into the prepared pan, smoothing the surface.
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11
Place on the middle oven rack and bake until a toothpick inserted into the thickest part of the cake comes out clean, about 1 hour (though Id recommend checking it after 45 minutes).
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12
Remove the pan from the oven and let the cake cool in the pan on a wire rack for 10 minutes.
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13
If necessary, carefully run a thin knife around the perimeter and the inner rim of the cake to help loosen it from the pan.
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14
Invert the pan onto the rack and lift it off of the cake.
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15
Turn the cake right side up and let it cool on the rack.
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16
Transfer the cake to a serving platter.
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17
Using a fine-mesh sieve, dust the top with the powdered sugar, if desired.
