Vanilla-nutmeg Pound Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Cake flour,
2 tsp: Baking soda,
1 tsp: Salt,
1 tsp: Ground nutmeg,
1 cup: Unsalted butter, softened
2 cup: Granulated sugar,
2: Eggs,
1 tbsp: Vanilla extract,
2 cup: Buttermilk or sour cream,
Confectioners sugar, for dusting
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
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Desserts