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Nutmeg Bundt Cake with Lemon Sauce




Source of Recipe


Publix






Recipe Introduction


This simple cake with silky citrus sauce is a refreshing and impressive holiday dessert.





List of Ingredients



• 2 cups all-purpose flour
  
• 1 tsp baking powder
  
• 1 tsp ground nutmeg
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 1/4 cup plus 2 T butter, softened, separated
  
• 1/4 cup shortening
  
• 1 1/2 cups plus 3/4 cup sugar, separated
  
• 1/2 tsp vanilla
  
• 3 eggs
  
• 1 cup buttermilk
  
• powdered sugar
  
• 5 tsps cornstarch
  
• 1 tsp finely shredded lemon peel
  
• 3 T lemon juice
  
• 1 drop yellow food coloring
  






Instructions



1. Grease and lightly flour a 10-inch fluted tube bundt pan; set aside. Stir together flour, baking powder, nutmeg, baking soda, and salt. Set aside.
   
2. In a large mixing bowl beat 1/4 cup butter with shortening on medium speed for 30 seconds. Add 1 1/2 cups sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed, until just combined. Spread batter into prepared pan.
   
3. Bake in a 350 degree oven for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool 15 minutes on a wire rack. Remove from pan. Serve warm or cool completely on wire rack. Dust with powdered sugar.
   
4. For lemon sauce, stir together 3/4 cup sugar, cornstarch, and a dash of salt. Stir in 1 cup water. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in lemon peel, lemon juice, 2 T butter, and yellow food coloring. Serve warm Lemon Sauce with cake.
   






Final Comments


Makes 12 servings