2 c Flour
1/4 ts Cream of tartar
1/4 ts Salt
1 c Butter
1 c Sugar
1 ts Nutmeg, ground
Mace can be substituted for the nutmeg.
Set crockpot at High 20 minutes before beginning. Fit in liner.
Butter and flour 8-cup-capacity baking tin.
Mix flour, cream of tartar, and salt; set aside. Cream butter, then
add sugar, vanilla, and mace. Beat until fluffy. Add eggs, one at a
time, beating 1 minute after each. Blend in flour mixture; do not
over mix. Spread in tin, and put on lid or lay terry towel over it.
Put in crockpot, cover and bake 3 hours or until cake has begun to
pull from sides. Uncover. Let stand in tin on cake rack about 10
minutes, then turn out to cool. Dust with confectioners' sugar,
slice and serve.
Two secrets for cake-baking in crockpot: use less than 1 c sugar for
every 2 c flour. And use a liner. (Kitchen parchment to be used as a
liner is available in most department store housewares sections. It's
reusable and keeps food from sticking. Substitute buttered or oiled
brown shopping bag paper, if you want)