Brown Sugar Pound Cake

• 3 cups cake flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups unsalted butter (3 sticks), softened
• 2 cups light brown sugar (packed)
• 5 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

(I didn't have any buttermilk so I added a 1/2 a tablespoon of vinegar to a 1/2 cup of nonfat milk and let it set for 10 minutes......IT WORKED!)
1. Make the batter:
Preheat the oven to 350*F. Lightly coat four 5- by 2 1/2-inch miniature loaf pans with vegetable-oil cooking spray. Set aside. Sift the flour, salt, baking soda, and nutmeg together into a medium bowl. Beat the butter and sugars in a large bowl using a mixer set on high speed until light and fluffy-- about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the buttermilk and ending with the dry ingredients, mixing just until the batter is smooth.


2. Bake the Cake:
Divide the batter equally among the prepared pans and bake until a tester inserted into the center of each cake comes out clean-- 40 to 50 minutes. Cool in the pans on wire racks for 10 minutes. Use a knife to loosen the cakes from the sides of the pans and invert onto the wire racks to cool completely.

This is DEEEE-LISH! Perfect little gifts!

I got the recipe for Country Living's book Merry and Bright