Grease 10-in. fluted 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 near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar.