1 1/4 c. canned or cooked and pureed pumpkin
1 tsp. baking soda
1/2 c. butter
1 c. sugar
1 egg
1 3/4 c. flour, unsifted
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. each ground nutmeg and cloves
1/2 c. sliced almonds
1 tbsp. grated orange peel

Combine pumpkin and soda; set aside. In a mixing bowl, beat butter and sugar until fluffy; add egg and pumpkin mixture. Stir together the flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture and blend well. Stir in nuts and peel.

Spoon into a greased 9-inch cake pan or tube pan. Bake at 350 degrees for 40 minutes or until a wooden pick comes out clean. Cool in pan for 10 minutes, then turn out onto a rack. Dust with powdered sugar before serving.