Spicy Buttermilk Coffee Cake

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.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 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 )

Directions

1. Preheat oven to 350 degrees F, and coat 10 inch bundt pan w/non stick spray ( I like baking Pam with flour ).
2. 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.
3. 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 ).
4. 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.
5. 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.