2 c. unsifted cake flour
1 tbsp. baking powder
1 tbsp. ground nutmeg
1 tsp. cinnamon
1 tsp. ginger
3/4 c. vegetable shortening
1 c. brown sugar
1/2 c. granulated sugar
1 c. canned pumpkin
1 lg. egg
1/4 tsp. baking soda
1/2 c. buttermilk
2/3 c. chopped nuts

Heat oven to 350 degrees. Grease and flour two (8 inch) round pans. Sift together flour, baking powder and spices. In large bowl with electric mixer beat shortening and sugars. Gradually beat in pumpkin and egg until well combined. Stir baking soda into buttermilk; add pumpkin mixture alternately with flour mixture, beating until combined. Fold in nuts. Divide batter into prepared pans. Bake 25 to 30 minutes or until center springs back. Cool 10 minutes. Remove from pans. Spread icing on top of one layer. Place other layer on top and spread icing on top and sides. Frost cake with any cream cheese or butter vanilla icing.