CLOVE APPLE CAKE
"This spicy and sweet cake is a wonderful coffee-time dessert, especially with the creamy custard sauce," notes Kim Marie Van Rheenen of Mendota, Illinois.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream butter, sugar and cloves. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk. Fold in apples. Transfer to a greased and floured 9-in. round baking pan. Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, in a saucepan, combine sugar, flour and milk until smooth. Bring to a boil over medium-heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount into egg; return all to pan. bring to a gentle boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat; whisk in butter and vanilla. Serve over warm cake. Sprinkle with ground cloves if desired.
Nutrition Facts : Calories 381 calories, Fat 18g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 242mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 1g fiber), Protein 7g protein.
100 YEAR OLD CLOVE CAKE
Make and share this 100 Year Old Clove Cake recipe from Food.com.
Provided by Northern_Reflectionz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 456.7, Fat 18.5, SaturatedFat 10.8, Cholesterol 130.8, Sodium 253.2, Carbohydrate 67.4, Fiber 1.3, Sugar 43, Protein 6.7
CLOVE CAKE--MCCALL COOK BOOK VERSION
I love cloves! There, I said it. I know that some people associate it with early childhood trips to the dentist but that is not MY experience. I remember my Grandmother's kitchen, aromas of clove, cinnamon and cardamom drifting through the air. Rarely does clove get the feature recipe; it's usually buried under tamer cousins. So, if you also adore cloves and a rich, dense cake, give this a try.
Provided by The_Swedish_Chef
Categories < 4 Hours
Time 1h30m
Yield 12 slices
Number Of Ingredients 11
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.
Nutrition Facts : Calories 499.2, Fat 18.1, SaturatedFat 10.6, Cholesterol 129.6, Sodium 270, Carbohydrate 80, Fiber 1.5, Sugar 50.1, Protein 6.7
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