Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, salt, nutmeg, cinnamon, and cloves; add to creamed mixture alternately with cider, beginning and ending with flour mixture. Stir in lemon juice.
Pour batter into 3 greased and floured 8-inch round cake pans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and cool completely.
Spread Cider Filling between layers; spread top and sides with Creamy Cider Frosting. Garnish top of cake with pecans, if desired.