Vanilla-nutmeg pound cake

 
                         Vanilla-Nutmeg Pound Cake
 
 Recipe By     : the California Culinary Academy
 Serving Size  : 12   Preparation Time :0:45
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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