Ingredients

• 3.25 cups white sugar
• 0.75 pounds unsalted butter , at room temperature
• 6 extras large eggs , at room temperature
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 0.5 teaspoons baking powder
• 0.5 teaspoons salt
• 0.25 teaspoons ground nutmeg
• 1 cup 1% milk

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt).
2. 2 Cream sugar and butter in a large mixing bowl on medium speed until light and fluffy, about 5 minutes.
3. 3 Add eggs, one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
4. 4 Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the flour mixture to the butter mixture and mix on low speed until just blended.
5. 5 Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining flour mixture and milk.
6. 6 Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes.
8. 8 Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

Nutrition per serving