Banana Pound Cake

3-1/2 C. sifted cake flour
1 t. grated nutmeg
1/2 t. salt
1-1/2 C. (3 sticks) unsalted butter, at room temperature
2 C. sugar
2 t. vanilla extract
6 large eggs
1/2 C. crème de banane liqueur
1/4 C. poppy seeds (optional)
Powdered sugar for dusting

Position oven rack to the lower third position and preheat oven to 350°. Butter a 10" (12 cup) bundt pan (or coat with cooking spray) and dust the inside, all over, including the tube, with fine dry bread crumbs. Tap out the excess crumbs & set aside.

Resift the flour with the nutmeg & salt, and set aside.

Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Add 1/4 C. of the sugar and vanilla & beat for 1 minute. Add the remaining sugar 1/4 C. at a time, beating for 20 to 30 seconds after each addition. Scrape the bowl & beaters, and beat for 5 minutes on medium-high speed. Add the eggs, one at a time, beating for 1 minute after each.

On low speed, add the flour mixture in 3 additions, alternating with the banana liqueur, beginning & ending with the flour and beating only until smooth. Stir in the poppy seeds, if desired and spread the batter in the pan.

Bake for 50-55 minutes, or until the cake is golden brown and springs back when lightly pressed or a toothpick comes out clean & dry. A crack may develop in the op. Cool the cake in the pan on a wire rack for 30 minutes, then invert out of pan to cool completely. Transfer to a serving plate & dust with powdered sugar just before serving. Yield: 12 to 16 servings.

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