Place the oven rack at the upper middle level and preheat the oven to 375 degrees
F. Grease two 9 x 4 x 2-inch loaf pans, and cut two pieces of parchment paper to
measure 8 by 15 inches. Line the pans with the parchment, and grease and flour the
parchment as well.
Sift the flour and baking powder into a bowl and set aside.
In a second large bowl, cream together the butter and sugar until light and fluffy.
Add the vanilla extract, nutmeg and cinnamon.
Add the eggs one at a time, mixing
thoroughly after each addition.
Mix in the milk and the flour mixture alternately,
starting and ending with dry ingredients.
Pour the batter into the pans and level
it with a spatula.
Bake for 65 to 75 minutes. After 1 hour, check for doneness. If a wooden pick inserted
in the center of each pan emerges clean, the cakes are done.
Remove from oven and cool on a wire rack for 15 minutes.
Gently remove the cakes from the pans by pulling on the parchment overlaps.
for 2 hours before cutting and serving.
Yield: 20 servings
Posted by RUdy2 at recipegoldmine.com.
Source: Mark Sohn's Hearty Country Cooking, a 1996 James Beard Award