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Clove Cake




• 2 sticks (1 cup) unsalted butter, softened
• 2 1/4 cups Caster Superfine Sugar
• 5 eggs
• 3 cups all-purpose flour
• 1 teaspoon Pure Cinnamon Extract
• 1 teaspoon Pure Clove Extract or 1/4 teaspoon Pure Clove Oil
• A pinch of Trapani Sea Salt
• 1 cup whole milk
• 1 tablespoon lemon juice
• 1 teaspoon baking soda
• Additional Caster Superfine Sugar for sprinkling

Preheat the oven to 350 degrees. Butter a 10-inch tube pan.
In the large bowl of an electric mixer, cream the butter and Caster Sugar until smooth and fluffy.
In a small bowl, beat the eggs until they are lemon-colored. Beat them into the butter-sugar mixture.
In another large bowl, sift flour, Pure Cinnamon Extract, Pure Clove Extract or Oil and Trapani Sea Salt.
In a second small bowl, combine the milk and lemon juice; let the mixture stand undisturbed for five minutes, or until it is thickened.
Add to the butter-sugar-egg mixture in the electric mixer bowl one-third of the flour mixture and one-half of the milk mixture, combining well.
Add another one-third of the flour mixture. Add the baking soda to the remaining milk mixture. Combine that with the batter in the electric mixer bowl, and stir in the remaining flour mixture. Beat well.
Pour the batter into the tube pan and bake the cake in the preheated oven for 1 hour.
Let the cake cool in its pan on a wire rack for 10 minutes. Turn the cake out onto the rack to cool completely. Lay the cake on a pretty plate. To serve, sprinkle the cake with sifted Caster Sugar.

Recipe adapted from "The Fallingwater Cookbook" by Suzanne Martinson with Jane Citron and Robert Sendall
Photo courtesy of Rebecca Droke

Products suggested for this recipe:

Cinnamon Extract
Our pure cinnamon extract tastes just like ground cinnamon.
From $6.15


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Pure Clove Oil

From $11.95


More Details