Step 1

Lower the oven rack to the bottom half of the oven and preheat to 350 degrees F. Butter and dust two to 9x5 loaf pans with cornmeal.

Step 2

Combine the flour, cornmeal, baking soda, baking powder, salt and clove. Mix well.

Step 3

Using an electric mixer, cream the butter and sugar for 3-5 minutes, until very light and fluffy. Beat in the eggs, followed by the vanilla and buttermilk.

Step 4

Slowly add the dry mix to the wet mixture. Scrape the bowl and beat again until just smooth.

Step 5

Divide the batter evenly between the loaf pans. Bake, undisturbed for 40-50 minutes. Insert a toothpick to ensure the cakes are cooked through. If the toothpick comes out clean, remove them from the oven.

Step 6

Cool for 10 minutes, before carefully flipping out of the pans. Serve warm. The cake should be light and slightly crumbly. Makes 2 loaves.