Prevent your screen from going dark
Makes at least 8 servings 1x
Time about 1 1/2 hours
1. Heat the oven to 325°F. Grease a 9×5-inch loaf pan with butter.
2. Whisk the flour, baking powder, salt, and nutmeg together in a medium bowl.
3. Use an electric mixer to cream the butter in a large bowl until it’s smooth. Add 3⁄4 cup of the sugar and beat until it’s well blended, then add the remaining sugar; beat until the mixture is light in color and fluffy. Beat in the eggs, one at a time. Add the vanilla and beat until blended.
4. Stir in the dry ingredients by hand just until the mixture is smooth and everything is incorporated; don’t mix it too much and don’t use the electric mixer.
5. Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let the cake cool in the pan for 5 to 10 minutes, then gently run a knife around the edges and remove the cake from the pan. Set the cake upright on a wire rack to finish cooling. Serve warm or at room temperature. When completely cool, store at room temperature, wrapped in plastic, for 3 days.
— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition