Email to Cat      

Clove Cake

Source of Recipe


From "The Fallingwater Cookbook" by Suzanne Martinson



List of Ingredients



• 2 sticks (1 cup) unsalted butter, softened
  
• 2¼ cups granulated sugar
  
• 5 eggs
  
• 3 cups all-purpose flour
  
• 1 Tbsp cinnamon
  
• 1 Tbsp ground cloves
  
• Pinch salt
  
• 1 cup whole milk
  
• 1 Tbsp lemon juice
  
• 1 tsp baking soda
  
• .
  
• Confectioners' sugar
  






Instructions



1. Preheat the oven to 350° F. Butter a 10-inch tube pan.
   In the large bowl of an electric mixer, cream the butter and sugar until smooth and fluffy. In a small bowl, beat the eggs until they are lemon-colored. Beat them into the butter-sugar mixture. In another large bowl, sift flour, cinnamon, cloves and salt. In a second small bowl, combine the milk and lemon juice; let the mixture stand, undisturbed, for 5 minutes, or until it is thickened.
   
   
2. Add to the butter-sugar-egg mixture in the electric mixer one-third of the flour mixture and one-half of the milk mixture, combining well. Add another one-third of the flour mixture. Add the baking soda to the remaining milk mixture. Combine that with the batter in the mixer bowl, and stir in the remaining flour mixture. Beat well.
   
   
3. Pour the batter into the tube pan and bake the cake in the preheated oven for 1 hour. Let the cake cool in its pan for 10 minutes. Turn the cake out onto the rack to cool completely. Lay the cake on a pretty plate. To serve, sprinkle the cake with sifted confectioners' sugar.
   
   Makes one 10-inch cake.