Clove
Cake
Ingredients
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
Method
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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Shirley-Ann Pearman
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