100 Year Old Clove Cake Recipes

100 YEAR OLD CLOVE CAKE

Steps:

• Preheat oven to 350F.
• Cream butter and sugar.
• Beat eggs well and add.
• Sift flour and spices together.
• Stir baking soda with 1/3 of the milk.
• Mix with egg/sugar mixture.
• Add rest of milk, alternating with flour mixture.
• Pour into a greased 10 inch tube pan.
• Bake 45-55 mins
• HINT: If you dont have sour milk, add a tablespoon of vinegar to the milk to sour it.

CLOVE CAKE--MCCALL COOK BOOK VERSION

Steps:

• Preheat oven to 350 degrees. Grease a 10-12 cup Bundt pan (I use Wilton's Cake Release and cakes slide out of their tin with ease!).
• Sift 2 3/4 cups cake flour with the cloves, cinnamon, baking powder, baking soda, and salt into a medium-sized bowl. Set aside. Toss remaining 1/4 cup of flour with the raisins. Set aside.
• In a large bowl, beat at medium speed the butter until light creamy. Gradually add the sugar, 1/2 a cup at a time, until light and fluffy, about 5 minutes.
• Blend the beaten eggs into the sugar mixture at medium speed, scraping the sides down using a rubber spatula.
• At low speed, alternately blend into the sugar-egg mixture the dry ingredients (in thirds) and the the buttermilk (in halves), beginning and ending with the dry ingredients. Beat ONLY until blended; stir in the floured raisins by hand.
• Pour the batter into the prepared Bundt pan; bake at 60-65 minutes or until a cake tester or toothpick inserted in the center comes out clean.
• Cool cake in pan, on wire rack, for 10 minutes. Gently loosen, with a dull knife, the edges of the cake; turn out cake onto a rack. Cool completely, about an hour. This is a large, moist cake that keeps very well.
• Serve plain, with a dusting of powdered sugar, an orange-flavoured glaze or orange-flavoured cream cheese frosting.

OLD HERMIT CAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Cream butter and sugar together well. Beat in eggs one at a time. Mix in lemon juice and vanilla. Add remaining ingredients. Stir well.
• Turn into greased and floured 10 inch angel food tube pan. Bake in oven for about 2 1/2 to 3 hours until an inserted wooden pick comes out clean.

MAKE & MATURE CHRISTMAS CAKE

Steps:

• Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat.
• Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
• Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside - tie with string to secure.
• Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.
• Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
• Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
• To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
• Don't feed the cake for the final week to give the surface a chance to dry before icing.