Cream butter and sugar.
Add eggs one at a time, beating after each one. Beat on high 2 ½ minutes.
Add vanilla, cinnamon, nutmeg, ginger, and cloves and mix.
Add pumpkin and beat on high for 2 minutes. While that is beating, sift dry ingredients.
Add the dry ingredients a little at a time until incorporated.
Add the buttermilk and mix. When that has been mixed in, beat on high 3 ½ minutes.
Butter and flour a Bundt pan.
Spoon the batter into the prepared pan (batter will be quite thick). Smooth the top.
Bake at 325°F for 1 hour and 10 minutes. While cake is baking, prepare frosting. It will need to be chilled.
After an hour and 10 minutes, test with a toothpick. If the pick comes out clean, remove the cake from the oven and turn it out onto a cooling rack.
Let the cake cool before frosting. It doesn’t have to be cold, just not still warm enough to melt the icing.