PUMPKIN POUND CAKE

• 2-1/2 cups sugar
• 1 cup canola oil
• 3 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 can (15 ounces) solid-pack pumpkin
• Confectioners' sugar
• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
• Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar. 
• Yield: 12-16 servings.
• Note: This is an old TOH recipe.
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