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1
Preheat the oven to 350 and position a rack in the lower third.
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2
Butter and flour two 8-by-2-inch round cake pans.
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3
Sift the flour with the baking powder, baking soda, cinnamon, ginger, nutmeg, salt and cloves onto a sheet of wax paper.
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4
Combine the buttermilk and vanilla in a small pitcher.
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5
In a standing electric mixer fitted with a paddle attachment, beat the butter at medium speed until creamy.
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6
Add the light brown and granulated sugars and beat until light and fluffy, about 4 minutes, stopping once to scrape down the bowl.
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7
Add the eggs, 1 at a time, beating well after each addition.
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8
Beat in the flour mixture at low speed in 3 batches, alternating with the buttermilk mixture, just until the batter is smooth; stop the mixer occasionally to scrape down the bowl.
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9
Divide the batter evenly between the pans.
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10
Transfer the pans to the oven and bake for 30 to 35 minutes, or until the cakes begin to shrink from the sides.
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11
Let the cakes cool for 10 minutes, then turn each out onto a rack, invert onto another rack and let cool completely.
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12
Wrap each cake in plastic and store at room temperature overnight.
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13
Cut a 1/4-inch notch in the side of each cake; this will allow you to line up the layers when assembling the cake.
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14
Using a long serrated knife, cut each cake layer in half horizontally and set on a work surface, cut side up.
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15
Center 1 bottom cake layer on a platter and spread 1/2 cup of the Orange Curd on top, leaving a 1/2-inch border around the edge.
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16
Cover with its top cake layer, cut side down, taking care to line up the notches.
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17
Spread the top with 1/2 cup Orange Curd, leaving a 1/2-inch border.
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18
Repeat with the remaining cake and curd, ending with a cake layer.
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19
Spread the top and side with the Meringue Frosting.
