Saturday, May 18, 2013

Clove Cake

Clove Cake


3 cups sifted all-purpose flour
1 tablespoon cloves
1 tablespoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt
1 cup seedless raisins
1 cup soft butter or margarine
2¼ cups sugar
5 eggs
1 cup buttermilk or sour milk


1.                  Preheat oven to 350°.  Grease well a 10 inch tube pan.
2.                  Sift 2¾ cups flour with cloves, cinnamon, baking powder, soda, and salt; set aside.  Toss remaining flour with raisins.
3.                  In large bowl of electric mixer, at medium speed, beat butter until creamy.  Gradually add sugar, beating until light – about 5 minutes.
4.                  In small bowl of mixer, beat eggs until very light and fluffy.  Blend into sugar mixture at medium speed, using rubber scraper to clean side of bowl.
5.                  At low speed, alternately blend into sugar egg mixture the dry ingredients (in thirds) and milk (in halves), beginning and ending with dry ingredients.  Beat only until blended.  Stir in floured raisins.
6.                  Pour batter into prepared tube pan; bake 60 to 65 minutes, or until cake tester inserted in center comes out clean.
7.                  Cool cake in pan, on wire rack, 20 minutes.  Gently loosen, with a spatula; turn out of pan onto rack.  Cool completely – takes about 1 hour.  This is a large, moist cake that keeps well.
*     To sour milk:  Put 1 tablespoon lemon juice or vinegar in measuring cup.  Add milk to make 1 cup. Let stand a few minutes before using.

Clove Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Conventional Cakes”, page 115 an edition of between 1950 – 1960s. 

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Thank You!

Shirley-Ann Pearman

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