Into a bowl sift together the sifted flour, baking soda, salt, and spices.
Cream shortening; add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Add vinegar and sour cream mixture to the creamed mixture alternately with dry ingredients; beat until smooth then fold in the chopped pecans.
Turn batter into two greased and floured 9-inch layer cake pans or muffin tins lined with paper liners for cup cakes.
Bake at 375° for 25 to 30 minutes for layers; 20 to 25 minutes for cup cakes.
Cool and frost with your favorite frosting.