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Combine butter and sugar, beating well. Add egg and pumpkin: beat well.
Dissolve soda in buttermilk: stir well. Combine 1 3/4 cups flour, baking powder, salt, and cinnamon: add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Dredge pecans in remaining 1/4 cup flour, and fold into batter. • Pour batter into 2 well-greased 8-inch rounds cakepans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes: remove from pans, and cool completely. Spread Spiced Whipped Cream between layers and on top of cake. Sprinkle nutmeg over top of cake, if desired. Yield: one 2-layer cake.
Spiced Whipped Cream
1 cup whipping cream
3 tablespoons sifted powdered sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Beat whipping cream until foamy: gradually add powdered sugar and spices, beating until stiff peaks form. Yield: enough for one 2layer cake.
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