Instructions: Heat the oven to 350 degrees. Grease a 9- by 5- by 3-inch pan.

Beat the butter, sugars, and vanilla with an electric mixer on high speed until pale and fluffy. Reduce the speed to medium. Add the eggs, 1 at a time, beating after each. reduce mixer speed to low.

Beat in 1 cup of the flour, the baking powder, cinnamon, nutmeg, ginger, baking soda, salt, and cloves. Then add the pumpkin. The batter may look curdled. When well blended, stir in the remaining flour until just incorporated. Do not over mix.

Spread the batter (5 cups) in the pan. Mix together the Sugar and Spice Topping ingredients and sprinkle on top. Bake until a cake tester inserted in the center comes out clean, about 1 hour and 10 minutes.

Cool the cake in the pan on a wire rack for about 30 minutes. Loosen the edges and turn the cake out. Let cool completely. Wrap airtight. Store at room temperature no longer than 12 hours. After that refrigerate or freeze, or else the cake will spoil.

Serve topped with a bit of the Nutmeg-Honey Whipped Cream.

This recipe yields 16 servings.

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