Ingredients
1 tablespoon shortening2 tablespoons plus 2-1/2 cups all-purpose flour, divided1 cup sugar1 cup packed brown sugar1 cup canola oil1 cup buttermilk3 eggs1 tablespoon vanilla extract1-1/2 teaspoons almond extract1-1/2 teaspoons baking powder1 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground cloves1/2 teaspoon baking soda1 cup chopped pecans1 teaspoon confectioners’ sugar
Preparation
Grease 10-in. fluted tube pan with shortening; lightly coat with 2 tablespoons flour. Set aside.
In a large bowl, beat the sugars, oil, buttermilk, eggs and extracts until well blended. Combine the remaining flour, baking powder, salt, cinnamon, cloves and baking soda; gradually beat into the sugar mixture until blended. Stir in pecans.
Transfer to prepared pan. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners’ sugar.
