Mother B's

Directions

1. 1
   Set a rack in the middle level of the oven and preheat to 350 degrees.
2. 2
   Measure the flour, nutmeg, baking soda, and salt into a mixing bowl and stir well to combine.
3. 3
   In the bowl of an electric mixer, beat the butter and sugar together, using the paddle attachment on medium speed.
4. 4
   Beat in the egg and continue beating until the mixture is smooth.
5. 5
   Lower the mixer speed and beat in half the dry ingredients.
6. 6
   When this is incorporated, slowly add the buttermilk and beat until smooth.
7. 7
   Then beat in the rest of the dry ingredients.
8. 8
   Remove the bowl from the mixer and stir the batter well with a rubber spatula.
9. 9
   Scrape the batter into the prepared pan and smooth the top evenly.
10. 10
    Bake the cake about 25 to 30 minutes, until well risen and a light golden color, and a toothpick or small knife inserted in the center emerges clean.
11. 11
    Remove from the oven and cool on a rack for 10 minutes, then, using the paper, lift the cake from the pan onto a rack and let cool completely.
12. 12
    To cut the bars, use the paper to transfer the cake onto a cutting board.
13. 13
    Slide a long knife or spatula under it to loosen the paper or foil, then pull it away.
14. 14
    Use a ruler to mark, then cut the cake into 2-inch squares.
15. 15
    The squares will keep between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover for several days.
16. 16
    Freeze for longer storage.