Instructions: Cream the butter and brown sugar together until light and fluffy. Add the eggs, one at a time, blending well after each addition. Sift the flour, baking powder, baking soda, salt, cinnamon, allspice, and ginger together twice. Add the sifted flour and spices to the egg mixture, then add the buttermilk and mix well. Add the pureed pumpkin and the chopped pecans and blend thoroughly, scraping the sides and bottom of the bowl to ensure proper mixing. Divide the batter equally between two buttered and floured layer-cake pans and bake in a preheated 350 degree oven for approximately 25 minutes, or until a tester inserted through the center comes out clean.

Cool the layers for 10 minutes. Remove them from the pans and place them in the refrigerator for 45 minutes, or until cold. Whip the cream, vanilla extract and confectioners sugar together until peaks form. Place first layer of cake on cake platter, cover with half of the whipped cream. Place other cake layer on top and finish frosting cake with remaining whipped cream.

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