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Vanilla-nutmeg pound cake

Yield: 12 Servings

Ingredients:

• 4 c Cake flour
• 2 ts Baking soda
• 1 ts Salt
• 1 ts Ground nutmeg
• 1 c Unsalted butter; softened
• 2 c Granulated sugar
• 2 Eggs
• 1 tb Vanilla extract
• 2 c Buttermilk or sour cream

Instructions:

Confectioner's sugar; -for dusting Recipe by: the California Culinary Academy Preparation Time: 0:45 1. Butter and flour a 12-cup tube pan. Preheat oven to 350 degrees F. Sift flour baking soda salt and nutmeg together. 2. Cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each egg is added. Stir in vanilla. 3. Stir half of the sifted flour mixture into the butter-sugar mixture. Add 1 cup of the buttermilk. Add the other half of the flour mixture then the remaining buttermilk. 4. Pour batter into prepared tube pan and bake until a wooden skewer inserted 2 inches from edge comes out clean (about 1 hour and 5 minutes). Cool cake in pan 10 to 15 minutes; invert onto a cooling rack remove pan and cool completely before serving. Transfer to a serving plate. Dust with confectioners' sugar.

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