Moist Pumpkin Bundt Cake

2 1/2 cups sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground cloves
1 can (15 oz) solid pack pumpkin
confectioner's sugar

Preheat oven to 350F.  Combine sugar and oil.  Add eggs, beating well.  Combine flour, soda, cinnamon, nutmeg, salt and cloves.  Add egg mixture alternating with pumpkin.  Transfer to greased 10 inch Bundt pan.  Bake 60 to 65 minutes or until toothpick inserted comes out clean.  Cool 10 minutes before inverting on a wire rack.  Dust with confectioner's sugar.  Yields 12 to 16 servings.

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