Preheat oven to 350 degrees F. Grease and flour two 9 inch round pans or one 13x9 pan. Line with parchment paper.
Sift together flour, sugar, baking soda, cinnamon, nutmeg, cloves and salt in the bowl of an electric stand mixer.
Add brown sugar, shortening (or butter), and buttermilk. Beat for 2 minutes.
Add 3 eggs and beat 2 more minutes.
Pour into prepared pans and bake 25 to 30 minutes for round pans or 30 to 40 minutes in a 13x9 pan or until cake tests done. Allow round pans to cool at least 15 minutes. Run a knife around the perimeter of the pans and turn onto a cooling rack. Cool completely.
To make the frosting, combine sugar, peanut butter, butter, vanilla and salt in the bowl of an electric stand mixer, fitted with a paddle attachment. Blend until creamy. Add cream and beat on high until light and smooth.
Covered cake can be stored at room temperature for 3 days.Peanut Butter Icing featured by Ina Garten on The Food Network
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.