Clove Cake--mccall Cook Book Version

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 3 cups cake flour
• 1 tablespoon ground cloves
• 1 tablespoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup raisins (plumped beforehand in a small amount of water, drained)
• 1 cup butter, soft (no substitutes)
• 2 1/2 cups sugar
• 5 eggs, beaten until light and lemon-coloured
• 1 cup buttermilk (room temperature)

Recipe

• 1 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!).
• 2 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.
• 3 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.
• 4 blend the beaten eggs into the sugar mixture at medium speed, scraping the sides down using a rubber spatula.
• 5 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.
• 6 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.
• 7 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.
• 8 serve plain, with a dusting of powdered sugar, an orange-flavoured glaze or orange-flavoured cream cheese frosting.