Clove Bundt Cake Recipe

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Clove Bundt Cake Recipe

Read Reviews
5 3 3
Publisher Photo
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
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 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

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.
Originally published as Clove Bundt Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p236

Nutritional Facts

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

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  • 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
  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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Reviews forClove Bundt Cake

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omnijen User ID: 6475476 54931
Reviewed Jan. 21, 2014

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

MY REVIEW
Matthias547 User ID: 7221489 93476
Reviewed Dec. 29, 2013

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

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frankieb User ID: 1667031 48052
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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