1 lb. "Imperial" butter
1 lb. box confectioners' sugar
3 c. cake flour
6 lg. eggs
1 1/2 tsp. vanilla
1/2 tsp. nutmeg

TIP: Do not substitute "Imperial" butter; cake texture is best when ingredients mixed are at room temperature. Pre-heat oven to 350 degrees.

Cream butter. Add eggs one at a time, beat well. Combine and sift in a large mixer bowl the powdered sugar and flour. Add 1/2 of this flour mixture to the creamed butter and egg, blend about 5 minutes at medium speed. Add the remaining flour mixture and blend well. When well blended, mixture will take on dull satiny shine. Spoon batter into greased and floured bundt cake pan. Bake 350 degrees for 1 hour. Cool in pan 10 minutes. Sprinkle with powdered sugar or frost to taste.