Clove Cake Mccall Cook Book Version Recipes

MCCALL'S BEST POUND CAKE 1963 VERSION

Steps:

• Preheat oven to 350 degrees F.
• Prepare a 10-inch, 12 cup bundt or tube pan with Wilton Cake Release or grease with solid vegetable shortening then flour or sugar. I dust it with granulated sugar after I grease it with Crisco shortening. The sugar doesn't leave white areas in the cake. You can also use two 9x5x3 inch loaf pans.
• In a large bowl of an electric mixer, beat egg whites on high speed until foamy. Gradually beat in 1cup sugar, 1/4 cup at a time. Beating after each addition. Continue beating until soft peaks form. Set aside.
• Sift flour with baking powder and salt. Set aside.
• In another bowl of an electric mixer, beat egg yolks on high speed with remaining sugar, butter, and vanilla (or almond) until light and fluffy. This will take about 5 minutes.
• Turn the mixer down to low speed and blend in flour mixture until smooth and well combined.
• Still on low speed, gradually beat in the egg whites until just blended. Scrap the sides of the bowl.
• Pour the batter into your prepared pan.
• Bake at 350 degrees F for 60 to 65 minutes or until a wooden pick inserted in the thickest part comes out clean or with dry crumbs. (My cake was cooked at 60 minutes.)
• Cool on a wire rack 20 to 30 minutes before inverting onto a serving tray.
• Cool completely before covering.

OLD MCCALL'S BUTTER CAKE RECIPE BY ASHEL SANDEEP AT BETTERBUTTER

Steps:

• Preheat oven to 350*F. Grease the baking pan.
• In a large mixing bowl sift together the flour, sugar, baking powder and salt.
• Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl.
• Add eggs and beat for 2 minutes more.
• Pour batter into prepared pan. Bake 30 to 35 minutes, or until a toothpick inserted into the centre comes out clean. Remove from oven.
• Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
• Frost with your favourite frosting.

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.

MCCALLS BEST SPICE CAKE

Steps:

• Preheat oven to 350℉ (180℃). Grese well and flour 2, eight inch pans or a 13x9 inch baking pan. Sift together flour, baking powder, salt, soda, cinnamon, cloves, pepper. In a large bowl use electric mixer at high speed to beat butter, sugars, eggs and vanilla until light and fluffy, about 5 minutes. Occasionally scrate the sides of the bowl with a scrapper. At low speed, beat in flour mixture (in fourths) alternately with buttermilk (in thirds) beginning and ending with the flour. Beat until smooth about one minute. Pour batter into prepared pans; bake until surgace springs back when gently touched with fingertips. Layers 30 to 35 minutes and oblong 45 minutes. Cool in pan on wire rack. Frost as desired.