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Vanilla-Nutmeg Pound Cake
Recipe By : the California Culinary Academy
Serving Size : 12 Preparation Time :0:45
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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4 cups cake flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup unsalted butter -- softened
2 cups granulated sugar
2 eggs
1 tablespoon vanilla extract
2 cups buttermilk or sour cream
confectioner's sugar -- for dusting
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.
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NOTES : This versatile vanilla pound cake can be dressed up with
Chocolate Fudge Sauce or Zinfandel Pears (recipes included in this
cookbook).
Nutr. Assoc. : 0 0 0 0 0 0 0 0 228 0
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