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Gold Cake
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2 cups flour
1/4 tsp cream of tartar
1/4 tsp salt
1 cup butter
1 cup sugar
1 ts Ground nutmeg or mace
6 eggs
Set crockpot at High 20 minutes before beginning. Fit
in liner. Butter and flour 8-cup-capacity baking tin.
Mix flour, cream of tartar, and salt; set aside. Cream butter, then add sugar, vanilla, and mace. Beat until
fluffy. Add eggs, one at a time, beating 1 minute after each. Blend in flour mixture; do not overmix. Spread intin, and put on lid or lay terry towel over it. Put in
crockpot, cover and bake 3 hours or until cake has begun to
pull from sides. Uncover. Let stand in tin on cake rack about 10 minutes, then turn out to cool. Dust with confectioners' sugar, slice and serve.
Two secrets for cake-baking in a crockpot: use less than
1 cup sugar for every 2 cups flour. And use a liner. (Kitchen parchment to be used as a liner is available in most department store housewares sections. It's reusable and keeps food from sticking. Substitute buttered or oiled
brown shopping bag paper, if you want)
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