Buttery Nut Cake by Calico

[BakerAunt]

Buttery Nut Cake
Submitted by calico on February 23, 2008 at 4:14 pm

Whether you make this cake with almonds, pecans, walnuts, or hazelnuts, it never fails to please!
This is a recipe from Nick Malgieri's cookbook titled, "How to Bake".

12 tablespoons (1 1/2 sticks) butter, softened
1 1/2 cups light brown sugar, firmly packed
3 large eggs
2 cups all-purpose flour
1 cup ground nuts
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup milk or buttermilk

Preheat oven to 350°. Grease and flour a 10-inch tube or Bundt pan.

Using an electric mixer, cream butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition.

Combine the flour, with the ground nuts, salt, baking powder, and baking soda; set aside.

Add flour mixture and milk alternately to creamed mixture, beginning and ending with flour mixture.
Pour the batter into the prepared pan. Bake for 40 to 45 minutes or until done.

Cool in pan 10 minutes. Invert cake onto a cooling rack. If you'd like, when the cake is completely cooled dust with confectioners' sugar.

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