Greek Spice Cake

• 1  tablespoon shortening
• 2  tablespoons plus 2 1/2 cups all-purpose flour, divided
• 1  cup sugar
• 1  cup brown sugar
• 1  cup canola oil
• 1  cup buttermilk
• 3  eggs
• 1  tablespoons vanilla extract
• 1 1/2  tablespoons almond extract
• 1 1/2  tablespoons baking powder
• 1  teaspoon salt
• 1  teaspoon ground cinnamon
• 1/2  teaspoon ground cloves
• 1/2  teaspoon baking soda
• 1  cup pecans, chopped
• 1  teaspoon confectioners' sugar

1.  Grease 10-inch fluted pan with shortening; lightly coat with 2 tablespoons flour.  Set aside.

2.  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 powder; gradually beat into the sugar mixture until blended.  Stir in the pecans.

3.  Transfer to prepared pan.  Bake at 325F for 50-60 minutes or until a toothpick inserted near the center comes out clean.

4.  Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar.