3 cups unbleached white flour
1 teaspoon cinnamon
2 teaspoons ground cloves
1/4 teaspoon salt
3/4 teaspoon baking soda
5 large eggs
2 sticks unsalted butter at room temperature
2-1/4 cup sugar
1 cup buttermilk
Garnish: 1/4 confectioners' sugar
Preheat the oven to 350 degrees. Generously butter a 8-10 cup Bundt pan or tube mold.
Measure and sift together the flour, cinnamon, cloves, salt and baking soda. Beat the eggs together until they are lemon yellow in a small bowl.
Cream butter and sugar in an electric mixer until light and fluffy. Blend in the eggs, slowly. Scrape down the sides of the bowl. Stir in 1/3 of the dry mixture and then 1/2 of the butter milk. Alternate between wet and dry ingredients mixing just long enough to blend the ingredients.
Pour the batter into the pan and bake for 1 hour or until a cake tested inserted in the cake comes out clean.
Cool the cake in the pan for 10 minute, then turn out on a rack to cool completely. Sprinkle Clove Cake with confectioner's sugar before serving.
Serve Clove Cake with Cranberry Compote