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Clove Cake with Caramel Frosting




Source of Recipe


Internet


Recipe Introduction


Cloves are the dried unopened buds of an evergreen plant in the myrtle family; they have a distinctively spicy and pungent flavor that is mellowed by cooking. This delicious spice cake is predominately flavored with ground cloves and is complemented by the addition of ground cinnamon and a creamy caramel frosting. This is a very special cake that is worthy of a very special occasion!




List of Ingredients




CAKE
3 cups all-purpose flour, sifted before measuring
1 tablespoon ground cloves
1 tablespoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup dark seedless raisins
5 eggs
1 cup butter or margarine, softened
2-1/4 cups sugar
1 cup buttermilk

CARAMEL FROSTING
1/2 cup butter or margarine
1 cup light brown sugar, packed to measure
1/4 cup dairy half-and-half cream or undiluted evaporated milk
2 cups unsifted confectioners' sugar
1 teaspoon vanilla extract or 1/2 teaspoon maple extract

1 cup coarsely chopped walnuts



Recipe



MAKE CAKE: Preheat oven to 350 degrees. Lightly grease the inside of a 10-inch tube pan without a removable bottom. Sift 2-3/4 cups of the flour with cloves, cinnamon, baking powder, baking soda, and salt over a piece of waxed paper. Toss raisins with remaining flour.

In small bowl of electric mixer, beat eggs until light and fluffy; set aside. In large bowl of electric mixer, at medium speed, beat butter until creamy. Gradually add sugar, beating until mixture is light, about 5 minutes. Beat eggs into sugar mixture, scraping down sides as necessary.

Reduce mixer speed to low; alternately blend flour mixture and buttermilk into sugar-egg mixture, beginning and ending with flour. Beat only until blended; stir in raisins; pour batter into pan.

Bake for 60 to 65 minutes or until a cake tester inserted in center of cake comes out clean.

Place pan on wire rack to cool for 20 minutes. Gently loosen with spatula; turn cake out onto wire rack; cool completely, 1 hour.

MAKE CARAMEL FROSTING: Melt butter in small saucepan over low heat; remove from heat. Add brown sugar; stir until smooth. Bring sugar mixture to a boil and cook for 1 minute, stirring constantly; remove from heat. Add cream; return just to a boil over low heat; remove from heat and cool to 110 degrees, lukewarm. Beat confectioners' sugar into warm butter mixture until frosting is thick; add vanilla or maple extract.

If frosting seems too thin, gradually beat in a little more confectioners' sugar. Set in bowl of ice water; beat until thick enough to spread (frosting should barely hold its shape). Frost cake immediately and decorate the sides with nuts.

Makes 16 servings