LEMON CLOVE TEA CAKE
This is a very moist and tender cake.Oh so delicious and makes you go back for a second piece. Great for breakfast with coffee of lunch with tea or sitting out on the patio with ice cold lemonade and a piece of this cake! This is the best cake ever!!
Provided by Pat Duran
Categories Other Desserts
Time 1h30m
Number Of Ingredients 19
Steps:
- 1. Heat oven to 325^. Lower oven rack to lowest level. Butter spray generously bottom and sides of a 8x5 loaf pan or 6 cup baking pan.
- 2. In a medium bowl, sift together the flour, baking powder, salt, baking soda, and cloves.Set bowl aside. --- In a large mixer bowl beat butter and cream cheese at medium-high speed until light and fluffy. Gradually add the sugar, beating until fluffy and ivory colored, about 2 minutes.
- 3. In a small bowl, whisk together the eggs and lemon zest until blended. Using mixer on medium speed, gradually beat egg mixture into the butter then the vanilla and lemon juice.Reduce speed to low and beat in the flour mixture in 3 intervals mixing until just combined. Pour batter into prepared pan; smooth top with spatula.
- 4. Bake until a toothpick inserted into the center comes out clean, about 60 to 70 minutes. Remove from oven and place on a wire rack for 15 minutes. Invert onto the rack and turn right-side up.
- 5. Glaze: In a small saucepan or micro- wave safe bowl whisk the lemon juice and sugar and heat until sugar has dissolved ;then brush over top and sides of cake. --- Garnish: Combine the rind and the sugar in a small bowl and stir together to coat the rind evenly . Sprinkle on top of cake. Cool cake completely before cutting.
GLAZED LEMON TUBE CAKE
This easy lemon cake recipe is just the dessert to brighten up a gray winter day (or any day). Lemon zest provides a nice zing in every bite. A light glaze gives the tall, golden cake a delicate crust. -John Thompson, Vandalia, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat in lemon zest. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes before removing from pan to cool 10 minutes longer. Place waxed paper under rack. Combine glaze ingredients; drizzle over warm cake. Cool completely before serving.
Nutrition Facts : Calories 350 calories, Fat 13g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 251mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
100 YEAR OLD CLOVE CAKE
Make and share this 100 Year Old Clove Cake recipe from Food.com.
Provided by Northern_Reflectionz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Cream butter and sugar.
- Beat eggs well and add.
- Sift flour and spices together.
- Stir baking soda with 1/3 of the milk.
- Mix with egg/sugar mixture.
- Add rest of milk, alternating with flour mixture.
- Pour into a greased 10 inch tube pan.
- Bake 45-55 mins
- HINT: If you dont have sour milk, add a tablespoon of vinegar to the milk to sour it.
Nutrition Facts : Calories 456.7, Fat 18.5, SaturatedFat 10.8, Cholesterol 130.8, Sodium 253.2, Carbohydrate 67.4, Fiber 1.3, Sugar 43, Protein 6.7
CLOVE CAKE--MCCALL COOK BOOK VERSION
I love cloves! There, I said it. I know that some people associate it with early childhood trips to the dentist but that is not MY experience. I remember my Grandmother's kitchen, aromas of clove, cinnamon and cardamom drifting through the air. Rarely does clove get the feature recipe; it's usually buried under tamer cousins. So, if you also adore cloves and a rich, dense cake, give this a try.
Provided by The_Swedish_Chef
Categories < 4 Hours
Time 1h30m
Yield 12 slices
Number Of Ingredients 11
Steps:
- 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!).
- 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.
- 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.
- Blend the beaten eggs into the sugar mixture at medium speed, scraping the sides down using a rubber spatula.
- 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.
- 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.
- 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.
- Serve plain, with a dusting of powdered sugar, an orange-flavoured glaze or orange-flavoured cream cheese frosting.
Nutrition Facts : Calories 499.2, Fat 18.1, SaturatedFat 10.6, Cholesterol 129.6, Sodium 270, Carbohydrate 80, Fiber 1.5, Sugar 50.1, Protein 6.7
INDONESIAN SPICE CAKE
Provided by James Oseland
Categories Egg Dessert Bake Ramadan Spice Vanilla Cinnamon Clove Nutmeg Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch tube cake
Number Of Ingredients 13
Steps:
- 1. Preheat your oven to 325 degrees Fahrenheit. Grease and lightly flour a 9 x 3-1/2-inch tube cake pan (or - my preference - use a nonstick pan of that size, and don't grease and flour it).
- 2. In a medium bowl, resift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt. Resift the flour mixture one more time, then set it aside.
- 3. In another bowl, beat the softened butter until it is soft and very pliant, about 1 minute (or about 4 to 6 minutes by hand with a wooden spoon). Gradually add the sugar, and beat on high speed until it is pale and fluffy, about 3 to 5 minutes (or about 6 to 8 minutes by hand).
- 4. Beat in the 4 whole eggs by hand, one at a time, until the butter and egg mixture is light and fluffy, about 2 minutes (or 5 minutes by hand).
- 5. Add the flour mixture to the butter and egg mixture in 3 equal parts, beating on low speed or stirring with the wooden spoon until the batter is smooth and the flour is well combined with the butter and eggs. Add the lightly beaten egg yolks and the vanilla, and continue to beat or stir until they are well mixed into the batter.
- 6. Pour the batter into the prepared pan, spreading it until the surface is even.
- 7. Place the pan on the middle rack of the oven and bake until a toothpick inserted into the thickest part of the cake comes out clean, about 1 hour. This cake will nearly double in size as it cooks.
- 8. Remove the pan from the oven and set the cake on a wire rack to cool in the pan for 10 minutes. If necessary, run a thin knife around the perimeter and the inner rim of the cake to help detach it from the pan. Invert the cake, turning it out upside down onto a wire rack to finish cooling.
- 9. Transfer the cake to a serving platter and sprinkle the top with sifted confectioners' sugar, if desired.
ORANGE CLOVE POUND CAKE WITH STRAWBERRIES
Categories Cake Dessert Bake Strawberry Orange Clove Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 18
Steps:
- For cake:
- Preheat oven to 350°F. Butter 10-inch-diameter angel food cake pan. Stir cake flour, baking powder and salt in medium bowl to blend. Beat butter, sugar, orange peel and cloves in medium bowl until light and creamy. Mix in vanilla extract. Add eggs 1 at a time, beating well after each addition. Add egg whites and beat until well blended, about 2 minutes. Beat in dry ingredients alternately with milk in 3 additions.
- Spoon batter into pan. Smooth top. Bake until tester inserted near center of cake comes out clean, about 45 minutes. Cool cake in pan on rack. Turn out onto platter. (Can be made 1 day ahead. Cover; let stand at room temperature.)
- For glaze:
- Mix powdered sugar and orange juice in small bowl. Drizzle glaze over cake. Let stand until glaze sets, about 30 minutes.
- Mix strawberries and 1/4 cup sugar in medium bowl. Let stand at room temperature until juices form, about 20 minutes. Cut cake into slices and place on plates. Spoon strawberry mixture and sweetened whipped cream alongside cake and serve.
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