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Clove Bundt Cake
SUBMITTED BY:
Mary Zawlocki
"This old-fashioned bundt cake is so moist, it doesn't need any frosting. But I sometimes sprinkle it with confectioners' sugar for a pretty presentation. --Mary Zawlocki, Gig Harbor, Washington"
RECIPE RATING:
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PREP TIME
15 Min
COOK TIME
50 Min
READY IN
1 Hr 5 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 cup butter or margarine, softened
2 cups sugar
3 eggs, lightly beaten
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons ground cloves
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
confectioners' sugar
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DIRECTIONS
In a mixing bowl, cream butter and sugar. Add eggs; mix well (mixture will appear curdled). Combine the flour, cinnamon, cloves, baking soda and salt; add to creamed mixture alternately with buttermilk.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack; cool completely. Dust with confectioners' sugar if desired.
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REVIEWS
Reviewed on Oct. 31, 2008 by SSweetie
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SSweetie
Oct. 31, 2008
Loved the final outcome however I cannot stress the importance of not doubling the baking soda in this recipe especially not twice! I was making two cakes and doubling everything as I went along and accidentally added the baking soda doubled TWICE! We have now nicknamed this cake the Flaming Spice Cake since the entire house was filled with smoke after the cake spilled over the sides of the pan and landed on the burner in the oven. Cake is wonderfully moist and turned out of the pans perfectly even after the disaster. Next time I plan on using the correct amount of baking soda and adding chopped raisins as this cake has the proper taste and texture for old fashioned Spanish Bar Cake. I have other cake recipes and have managed to get the icing right but this cake has the right texture and taste. We loved it and it is all gone. We only baked it yesterday afternoon!!!!
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Loved the final outcome however I cannot stress the importance of not doubling the baking soda...
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Reviewed on Feb. 3, 2008 by
Becky
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Becky
Feb. 3, 2008
This was an excellent cake - I got great reviews on it! It was not a highly sweet cake - perfect for afternoon coffee or tea time. The only problem that I had with it was it crumbled slightly on one side when I took it out of the pan.
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1 user found this review helpful
This was an excellent cake - I got great reviews on it! It was not a highly sweet cake -...
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Reviewed on Sep. 3, 2008 by
TXMEME2MANY
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TXMEME2MANY
Sep. 3, 2008
Maybe the fact that I used Splenda instead of regular sugar contributed to this cake being a complete disaster. Not sure, but after I paid almost $8.00 for a can of ground cloves, I had to throw this cake in the trash. It was dry,dry all the way to the center and did not rise at all. I wondered about the batter when I mixed it. It was so gummy it stuck to the beaters and would not pour into the pan. Oh well, after 50 years of cooking, I can have a failure once in awhile. May try again and use sugar but have not decided about that.
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Maybe the fact that I used Splenda instead of regular sugar contributed to this cake being a...
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