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1
Grease and flour a 9-inch round cake pan.
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2
Combine together in a medium bowl flour, baking soda, spices, and salt.
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3
Set aside.
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4
Place pumpkin and buttermilk in a small bowl and combine thoroughly.
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5
Set aside.
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6
In a mixer fitted with a paddle attachment cream together the butter and sugars.
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7
Beat on medium for 2 minutes.
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8
Scrape down the sides of the bowl .
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9
Increase speed to high and beat an additional 2 minutes.
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10
Scrape down the bowl.
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11
Add the eggs and beat on medium for 30 seconds.
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12
Add the vanilla and beat on high for 30 seconds.
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13
With mixer on low alternate adding the dry ingredients with the wet ingredients into the mixing bowl.
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14
Mix until just combined.
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15
Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter, until smooth and thoroughly combined.
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16
Immediately pour the cake into the prepared pan, spreading evenly.
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17
Bake on the center rack of a preheated 325F oven.
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18
Bake for about 45 minutes or until a toothpick inserted comes out clean.
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19
Remove the cake from the oven and cool in the pan for 15 minutes at room temperature.
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20
Invert cake onto a plate or cake circle.
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21
Turn the cake upright and refrigerate until needed.
