PREHEAT oven to 350 F.
GREASE two 8-inch round layer-cake pans; PLACE a round of wax paper in bottom of each pan; GREASE the paper; SET aside.
COMBINE flour, baking powder, salt, baking soda, cinnamon and cloves in a small bowl; SET aside.
BEAT together butter and brown sugar in large bowl until well blended; ADD eggs and BEAT on low speed until light and fluffy.
COMBINE pumpkin and buttermilk in small bowl.
Alternately ADD a portion of the flour mixture and pumpkin mixture (begin and end with flour mixture) into the butter mixture, BEATING well between additions.
STIR in pecans and raisins; POUR batter into prepared pans.
BAKE for 25 to 30 minutes or until toothpick inserted in center comes out clean, and cake is lightly browned and springy to the touch.
COOL in pans on wire rack for ten minutes; TURN out of pans and allow to COOL completely.
PLACE one layer upside down and FROST (see serving ideas); cover with second layer and complete frosting.
For recommended topping, see recipe for Cream Cheese Frosting
Use remaining canned pumpkin to make Spicy Pumpkin Muffins (best way to use the whole can!)
Per Serving (excluding unknown items): 443 Calories; 20g Fat (39.7% calories from fat); 7g Protein; 62g Carbohydrate; 3g Dietary Fiber; 84mg Cholesterol; 335mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.