Grease two 10 inch round pans. Preheat oven to 350°F. Have all ingredients at room temperature.
In the bowl of an electric mixer, beat at high speed until light and fluffy:
2 sticks unsalted butter
2 cups sugar (I used palm sugar)
Add at medium speed and beat until well creamed:
4 eggs (I had egg yolks I needed to use up and used 5 egg yolks and 2 whole eggs, if your egg yolks are mixed together about a tablespoon is about the size of an egg yolk.)
In a bowl, sift together:
3 cups flour (I used 2 cups unbleached all-purpose flour and 1 cup whole wheat pastry flour)
2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoon ground nutmeg
1 1/2 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon salt
(If you do not have a sifter you can blend with a whisk, but if you bake with wheat flour I highly suggest investing in a sifter!)
At low speed, add the dry ingredients to the butter mixture alternately with:
1 1/4 cups buttermilk
Do not over mix or your cake will be tough!
Pour the batter into the pans and bake 25 - 35 minutes depending on your oven. Or until a toothpick inserted into the center of the cake comes out clean. Cool the cakes on a wire rack for 15 - 20 minutes before turning them out of their pans.
If you are like me, I don't use a lot of buttermilk, so what I do is a buy a container, use what I need and then freeze the extra in jars one cup at a time, then when I need buttermilk I just pull it out of the freezer.
I hope ya'll enjoy this cake as much as I do!
I haven't shared any cat pictures with ya'll lately, so thought I would today.
This is Tiger, his older twin, sister from a previous litter is fixing to have babies. I can't wait for my friend to post pictures because I think Tiger is a beautiful cat and since his sister looks just like him, I'm sure her kittens will be gorgeous. Especially if Renee's long haired black cat is the daddy.