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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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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 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:
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.
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