Ingredients
12
12 servings
- •3.25 cups white sugar
- •0.75 pound unsalted butter, at room temperature
- •6 extra large eggs, at room temperature
- •2 teaspoons pure vanilla extract
- •3 cups all-purpose flour
- •0.5 teaspoon baking powder
- •0.5 teaspoon salt
- •0.25 teaspoon ground nutmeg
- •1 cup 1% milk
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt).
- Cream sugar and butter in a large mixing bowl on medium speed until light and fluffy, about 5 minutes. Add eggs, one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
- Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the flour mixture to the butter mixture and mix on low speed until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining flour mixture and milk.
- Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes.
- Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.
Nutritional Facts
Per 12 servings
- Calories: 580
- Carbohydrate: 79g
- Fat: 26g
- Fiber: 1g
- Protein: 8g
- Sugar: 55g
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