In a large bowl, cream together the shortening and sugars.
Add the vanilla and eggs. Mix well.
In a separate bowl, whisk together the flour, salt, soda and spices.
Add the dry ingredients to the cake alternately with the buttermilk, mixing between each addition.
Fold in the walnuts.
Pour the batter into the prepared pan.
Bake for 40-45 minutes or until the top springs back when you touch it.
Allow the cake to cool completely.
For the frosting:
Beat the cold cream until slightly thickened. Add in the sugar, vanilla and spices. Continue to beat until thickened.
Spread the whipped topping on the cooled cake.
Store in the refrigerator until serving.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**