Prep 20 mins
Cook 55 mins
Got this off of one of the wally world recipe cards that they have out during the holidays.. Credit was given to a Georgia C. Harris. This recipe is actually fairly mild in flavor - the spices lend a pleasant hint of fall ( and make me hanker for some eggnog ), but it isn't "spicy" so far as heat content. My preferance is fresh ground nutmeg, but all I had was pre-ground, and it turned out fine. I plan to try some vanilla extract next time - I'll update accordingly.
- 2 1⁄2 cups self rising flour
- 2 cups brown sugar, packed
- 1⁄2 teaspoon salt
- 2⁄3 cup shortening
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 2 eggs, beaten
- 1 cup buttermilk
- 1⁄2 cup walnuts (or pecans, finely chopped )
- Preheat oven to 350 degrees F, and coat 10 inch bundt pan w/non stick spray ( I like baking Pam with flour ).
- In lrg bowl stir together flour, brown sugar & salt. Cut in shortening ( a fork will work, but pastry cutters are best ) until the mix looks like fairly coarse crumbs. Set aside 1/2 cup of crumb mix. Then stir the baking soda,cinnamon, & nutmeg into the "crumb" mix.
- In a smaller bowl gently mix the eggs and buttermilk together. Slowly add to crumb/spice mix, until just combined ( no dry spots, but will look lumpy due to the shortening bits ).
- Sprinkle reserved crumb mix and nuts into the bundt pan. Carefully pour batter over, and gently tap the sides of the pan to get a level surface.
- Bake for 50-55 minutes, or until a toothpick or cake tester comes out clean. Cool in pan for 10-15 mins ( on a wire rack if possible ), then remove from pan. Can be served warm or cool.