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Moist Buttery Nut Cake Recipe


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     Moist Buttery Nut Cake

Category   Desserts - Breads
Sub Category   None
Servings   12

12 tbsp unsalted butter, softened
1 1/2 cups light brown sugar firmly packed
3 lg eggs
2 cups all purpose flour
1 cup ground nuts
1 tsp baking powder
1 tsp baking soda
1 cup milk or buttermilk

Set rack in the middle of the oven and preheat to 350. Butter 2 9 inch round cake pans and line the bottoms with parchment or wax paper.
In a large mixing bowl, beat the butter and sugar for about 5 mins, until light and fluffy. Beat in the eggs one at a time, beating well and scraping the bowl and beaters after each addition. Combine the flour with the ground nuts, baking powder and baking soda. Add a quarter of the flour mixture to the butter mixture, then add a third of the milk. Repeat beginning and ending with the flour mixture. Scrape the bowl and beater often.
Pour the batter into the prepared pans and smooth the top with a metal spatula. Bake for 25-30 mins or until a toothpick inserted into the center emerges clean. Cool the pans on a rack for 5 mins then turn out of the pans onto a rack. Remove the paper and let the cake cool completely.
Serving Suggestions
Ice with Cappuccino Butter Cream Icing

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