Preheat oven to 350. Spray 2 - 9 inch cake pans with non stick spray.

In a medium bowl whisk flour, cornstarch, baking powder, salt, ginger, cinnamon, nutmeg, and cloves, mix well and set aside.

In a large bowl beat butter and sugar until light and fluffy, about 4 to 5 minutes, add eggs, milk and vanilla beat until combined. Add flour mixture mixing just until combined, do not over mix., fold in raisins, if using.

Divide batter evenly in prepared pans. Bake 25 to 30 minutes until a toothpick inseted in center comes out clean.

Cool in pans on rack about 15 minutes, then remove from pans and cool completely.

For a four layer cake, using a sharp large knife cut each ccooled cake in half, to make four layers

Place one layer of cake on serving plate, frost top with 1/4 of the Vanilla Buttercream Cream Cheese Frosting, add another layer and frost top, add third layer and frost top, finally add top layer and frost top of that. I did not frost sides.

https://cookpad.wasmer.app/us/recipes/363307-vanilla-buttercream-cream-cheese-frosting

Sprinkle with cinnamon sugar and chopped pecans.

https://cookpad.wasmer.app/us/recipes/350614-cinnamon-sugar

Because of the cream cheese in the frosting, this cake is best stored in refrigerator, but served at room temperature.