Clove Cakes

Preparation info

  • 6 dozen

    small cupcakes
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 cups sifted all-purpose flour
  • ½ teaspoon salt
  • 4 teaspoons baking powder
  • ½ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 cup shortening
  • cups sugar
  • 3 large eggs
  • cups milk
  • Spiced Butter Frosting


    1. Preheat oven to moderate (375°F.).

    2. Sift together the flour, salt and baking powder and set aside.

    3. Mix the spices and shortening and gradually blend in the sugar. Beat in the eggs, one at a time. Add the flour mixture alternately with the milk. Beat the batter for thirty seconds. Turn the batter into lightly floured well-greased muffin tins.

    4. Bake the cakes for thirty minutes, or until a cake tester inserted into the center comes out clean. Cool in pans for five minutes. Turn out onto wire racks to finish cooling. Frost when cool.