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Clove Bundt Cake

 Clove Bundt Cake
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
12-14 ServingsPrep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs, lightly beaten
  • 3 cups King Arthur Unbleached 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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 serving (1 piece) equals 348 calories, 15 g fat (9 g saturated fat), 81 mg cholesterol, 275 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.