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Clove Bundt Cake
SUBMITTED BY:
Mary Zawlocki
"This old-fashioned bundt cake is so moist, it doesn't need any frosting. But I sometimes sprinkle it with confectioners' sugar for a pretty presentation. --Mary Zawlocki, Gig Harbor, Washington"
RECIPE RATING:
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PREP TIME
15 Min
COOK TIME
50 Min
READY IN
1 Hr 5 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 cup butter or margarine, softened
2 cups sugar
3 eggs, lightly beaten
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons ground cloves
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
confectioners' sugar
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DIRECTIONS
In a mixing bowl, cream butter and sugar. Add eggs; mix well (mixture will appear curdled). Combine the flour, cinnamon, cloves, baking soda and salt; add to creamed mixture alternately with buttermilk.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack; cool completely. Dust with confectioners' sugar if desired.
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REVIEWS
Reviewed on Feb. 3, 2008 by
Becky
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Becky
Feb. 3, 2008
This was an excellent cake - I got great reviews on it! It was not a highly sweet cake - perfect for afternoon coffee or tea time. The only problem that I had with it was it crumbled slightly on one side when I took it out of the pan.
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This was an excellent cake - I got great reviews on it! It was not a highly sweet cake -...
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Reviewed on Sep. 3, 2008 by
TXMEME2MANY
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TXMEME2MANY
Sep. 3, 2008
Maybe the fact that I used Splenda instead of regular sugar contributed to this cake being a complete disaster. Not sure, but after I paid almost $8.00 for a can of ground cloves, I had to throw this cake in the trash. It was dry,dry all the way to the center and did not rise at all. I wondered about the batter when I mixed it. It was so gummy it stuck to the beaters and would not pour into the pan. Oh well, after 50 years of cooking, I can have a failure once in awhile. May try again and use sugar but have not decided about that.
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Maybe the fact that I used Splenda instead of regular sugar contributed to this cake being a...
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