Sift together the flour, baking soda, cinnamon, and cloves. With an electric mixer, cream the sugars with the shortening. Add the eggs, one at a time, beating after each addition. Add the buttermilk alternately with the flour mixture, beginning and ending with flour, stirring until no flour is visible. Don’t overbeat. Spread the batter into the pan and bake for 35 to 40 minutes. Test for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Cool the cake slightly in the pan and turn out onto a long rack while still warm.