| 1 |
Preheat oven to 350*. |
| 2 |
Grease and flour a tube baking pan or bundt pan. Set aside. |
| 3 |
Sift together the flour, baking soda, baking powder and spices. Set aside. |
| 4 |
With an electric mixer, cream the butter and sugar. Add the eggs, one at a time and beat well. |
| 5 |
Slowly add some of the flour mixture and the milk, alternating between additions. Ending with the remaining flour mixture, and just folding this in gently. Fold in the nuts. |
| 6 |
Pour all into the baking pan and bake for 50-60 minutes. The cake will be ready to remove from the oven when a toothpick inserted into the center of the cake comes out clean. |
| 7 |
Remove from the oven and let cool for 30 minutes. The cake needs to stay in the pan for at least this long to steam a little, and make it easier to remove from the pan in one piece. |
| 8 |
When the cake is completely cool, turn it upside down onto a serving plate. |
| 9 |
Frost, if desired. |
