Post by cuteascountry_Shortcake on Jun 10, 2005 22:58:19 GMT -6
Nutmeg Feather Cake
"This is a delicious, easy to make cake with a lovely texture, best when topped with cream cheese icing." Original recipe yield: 1 - 9 x 13 inch cake.
1/4 cup butter, softened
1/4 cup shortening
1 1/2 cups white sugar
1/2 teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground nutmeg
1/4 teaspoon salt
1 cup buttermilk
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking powder, baking soda, nutmeg, and salt; stir into the creamed mixture alternately with the buttermilk until just blended. Pour the batter into the prepared pan.
Bake for 40 minutes in the preheated oven, until the cake springs back when pressed lightly in the center. Cool completely before frosting.
Makes 15 servings.
Submitted by Evelyn Gibson, MI
Printed in Nancy's Kitchen Newsletter 6/10/05
"This is a delicious, easy to make cake with a lovely texture, best when topped with cream cheese icing." Original recipe yield: 1 - 9 x 13 inch cake.
1/4 cup butter, softened
1/4 cup shortening
1 1/2 cups white sugar
1/2 teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground nutmeg
1/4 teaspoon salt
1 cup buttermilk
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking powder, baking soda, nutmeg, and salt; stir into the creamed mixture alternately with the buttermilk until just blended. Pour the batter into the prepared pan.
Bake for 40 minutes in the preheated oven, until the cake springs back when pressed lightly in the center. Cool completely before frosting.
Makes 15 servings.
Submitted by Evelyn Gibson, MI
Printed in Nancy's Kitchen Newsletter 6/10/05