Vanilla-nutmeg Pound Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | California | Desserts | 12 | Servings |
INGREDIENTS
| 4 | c | Cake flour |
| 2 | t | Baking soda |
| 1 | t | Salt |
| 1 | t | Ground nutmeg |
| 1 | c | Unsalted butter, softened |
| 2 | c | Granulated sugar |
| 2 | Eggs | |
| 1 | T | Vanilla extract |
| 2 | c | Buttermilk or sour cream |
| Confectioner's sugar | ||
| for dusting |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 511
Calories From Fat: 197
Total Fat: 22.3g
Cholesterol: 71.7mg
Sodium: 876.2mg
Potassium: 81.6mg
Carbohydrates: 72.1g
Fiber: <1g
Sugar: 35.9g
Protein: 5.6g