Vanilla Nutmeg Pound Cake

4 c Cake flour

2 ts Baking soda

1 t Salt

1 t 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

Recipe by: the California Culinary Academy

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.