Spiced buttermilk pound cake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 2 | cups | Sugar |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Ground cloves |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Vanilla |
| 1 | cup | Margarine |
| 4 | eaches | Eggs |
| ½ | teaspoon | Soda |
| 2 | teaspoons | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 1 | cup | Chopped pecans |
Directions
Cream margarine. gradually add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients. Add alternately with buttermilk, beginning and ending with flour. Stir in nuts and vanilla. Pour into greased and floured 10-inch tube pan or Bundt pan. If preferred, use cooking spray to prepare pan. Bake at 350 degrees for 1 hour and 15 minutes or until cake tests done. Cool in pan 10 to 15 minutes. Remove from pan and cool completely.