Pumpkin Cake

1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 egg
3/4 cup cooked, mashed pumpkin
1/4 tsp baking soda
1/3 cup buttermilk
2 cups all-purpose flour, divided
1 tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
2/3 cup chopped pecans
Spiced whipped Cream
1 whole nutmeg, grated (optional)

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, alternating with buttermilk mixture. Begin and end with flour mixture.

Dredge pecans in remaining 1/4 cup flour and fold into batter. Pour batter into 2 well-greased 8-inch round cake pans.

Bake at 350 for 30-35 minutes. Cool in pans for 10 minutes.

Remove and cool completely. Spread spiced whipped cream between layers and on top of cake. Sprinkle nutmeg on top of cake, if desired.