Clove Tube Cake Recipes

Steps:

• 1. Heat oven to 325^. Lower oven rack to lowest level. Butter spray generously bottom and sides of a 8x5 loaf pan or 6 cup baking pan.
• 2. In a medium bowl, sift together the flour, baking powder, salt, baking soda, and cloves.Set bowl aside. --- In a large mixer bowl beat butter and cream cheese at medium-high speed until light and fluffy. Gradually add the sugar, beating until fluffy and ivory colored, about 2 minutes.
• 3. In a small bowl, whisk together the eggs and lemon zest until blended. Using mixer on medium speed, gradually beat egg mixture into the butter then the vanilla and lemon juice.Reduce speed to low and beat in the flour mixture in 3 intervals mixing until just combined. Pour batter into prepared pan; smooth top with spatula.
• 4. Bake until a toothpick inserted into the center comes out clean, about 60 to 70 minutes. Remove from oven and place on a wire rack for 15 minutes. Invert onto the rack and turn right-side up.
• 5. Glaze: In a small saucepan or micro- wave safe bowl whisk the lemon juice and sugar and heat until sugar has dissolved ;then brush over top and sides of cake. --- Garnish: Combine the rind and the sugar in a small bowl and stir together to coat the rind evenly . Sprinkle on top of cake. Cool cake completely before cutting.

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

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.

Steps:

• For cake:
• Preheat oven to 350°F. Butter 10-inch-diameter angel food cake pan. Stir cake flour, baking powder and salt in medium bowl to blend. Beat butter, sugar, orange peel and cloves in medium bowl until light and creamy. Mix in vanilla extract. Add eggs 1 at a time, beating well after each addition. Add egg whites and beat until well blended, about 2 minutes. Beat in dry ingredients alternately with milk in 3 additions.
• Spoon batter into pan. Smooth top. Bake until tester inserted near center of cake comes out clean, about 45 minutes. Cool cake in pan on rack. Turn out onto platter. (Can be made 1 day ahead. Cover; let stand at room temperature.)
• For glaze:
• Mix powdered sugar and orange juice in small bowl. Drizzle glaze over cake. Let stand until glaze sets, about 30 minutes.
• Mix strawberries and 1/4 cup sugar in medium bowl. Let stand at room temperature until juices form, about 20 minutes. Cut cake into slices and place on plates. Spoon strawberry mixture and sweetened whipped cream alongside cake and serve.

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.