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 pop, saltiness, and nutmeg unitedly.

2. Cream butter and sugar until light and fluffy. Add egg, 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 assortment. Add
1 cup of the buttermilk. Add the other half of the flour assortment, then the
remaining buttermilk.

4. Pour batter into prepared tube pan and bake until a wooden skewer
inserted 2 inches from edge comes out strip (around 1 hour and 5 transactions).
Cool cake in pan 10 to 15 proceedings; invert onto a cooling wheel, remove pan,
and cool completely before serving. Transfer to a serving plateful. Dust with
confectioners' bread.