Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, spices, and salt.

In another bowl, cream the unsalted butter and granulated sugar until fluffy and light in color. Add eggs one at a time, mixing well, then stir in vanilla extract.

Alternate mixing in the dry ingredients and buttermilk until just combined to create a rich batter.

Evenly distribute the cake batter into the prepared pans and bake in the preheated oven for 25-30 minutes, until a toothpick comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

In a large mixing bowl, beat unsalted butter until creamy. Gradually add powdered sugar, mixing on low speed until combined. Pour in vanilla and cream, then beat on high until fluffy, about 3-5 minutes.

Once cooled, place one cake layer on a serving plate and spread frosting between layers. Apply a crumb coat over the entire cake, chill for 30 minutes, and then frost with a final layer.

Decorate your Christmas Cake with edible gold accents and arrange fruits or nuts on top for added texture and color.