Clove Tube Cake Recipes

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.

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.

INDONESIAN SPICE CAKE

Steps:

• 1. Preheat your oven to 325 degrees Fahrenheit. Grease and lightly flour a 9 x 3-1/2-inch tube cake pan (or - my preference - use a nonstick pan of that size, and don't grease and flour it).
• 2. In a medium bowl, resift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt. Resift the flour mixture one more time, then set it aside.
• 3. In another bowl, beat the softened butter until it is soft and very pliant, about 1 minute (or about 4 to 6 minutes by hand with a wooden spoon). Gradually add the sugar, and beat on high speed until it is pale and fluffy, about 3 to 5 minutes (or about 6 to 8 minutes by hand).
• 4. Beat in the 4 whole eggs by hand, one at a time, until the butter and egg mixture is light and fluffy, about 2 minutes (or 5 minutes by hand).
• 5. Add the flour mixture to the butter and egg mixture in 3 equal parts, beating on low speed or stirring with the wooden spoon until the batter is smooth and the flour is well combined with the butter and eggs. Add the lightly beaten egg yolks and the vanilla, and continue to beat or stir until they are well mixed into the batter.
• 6. Pour the batter into the prepared pan, spreading it until the surface is even.
• 7. Place the pan on the middle rack of the oven and bake until a toothpick inserted into the thickest part of the cake comes out clean, about 1 hour. This cake will nearly double in size as it cooks.
• 8. Remove the pan from the oven and set the cake on a wire rack to cool in the pan for 10 minutes. If necessary, run a thin knife around the perimeter and the inner rim of the cake to help detach it from the pan. Invert the cake, turning it out upside down onto a wire rack to finish cooling.
• 9. Transfer the cake to a serving platter and sprinkle the top with sifted confectioners' sugar, if desired.

GRANDMA LEACH'S FRUITCAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9 inch tube pan and one 9x5 inch loaf pan.
• Sift the flour, sugar, cocoa, cornstarch, baking soda, salt, cinnamon and cloves into a large bowl. Stir in the applesauce and oil, then mix in the raisins, dates, mixed fruit and 2 cups of walnuts. Pour into the prepared pans. Pans should be about 3/4 full if using mini pans, or an assortment.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean.