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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