Clove Bundt Cake Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 12-14 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs, lightly beaten
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 to 3 teaspoons ground cloves
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • Confectioners' sugar, optional

Nutritional Facts

1 piece: 348 calories, 15g fat (9g saturated fat), 81mg cholesterol, 275mg sodium, 51g carbohydrate (29g sugars, 1g fiber), 5g protein


  1. In a 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.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° 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. Yield: 12-14 servings.
Originally published as Clove Bundt Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p236

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Reviewed Jan. 21, 2014

"Made this on a day off because I had the ingredients on hand - this is delicious and addictive!"

Reviewed Dec. 29, 2013

"1 tsp pure vanilla extract added to the ingredients brings this cake to royal perfection!"

Reviewed Jul. 6, 2008

"In the fall, this is wonderful with a dollop of whipped cream and a hot cup of tea (with milk and sugar, of course!)"

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