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
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.
Yields
12 Servings