| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
California |
Desserts |
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 |
|
|
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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