Yield: 12 Servings
|4 cups||Cake flour|
|2 teaspoons||Baking soda|
|1 teaspoon||Ground nutmeg|
|1 cup||Unsalted butter; softened|
|2 cups||Granulated sugar|
|1 tablespoon||Vanilla extract|
|2 cups||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.