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1
Place a rack in the middle of the oven and preheat the oven to 325u00b0.
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2
Butter 2 loaf pans (9x5x3 x 2 1/4-inch), then line the bottoms with parchment or wax paper.
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3
Sift the cake flour, baking powder, salt, and nutmeg together into a medium-size bowl and set aside.
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4
Cream the butter and shortening in a large bowl with an electric mixer on high until light yellow, about 5 minutes.
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5
Then, while the mixer is still running, add the sugar, about 1/2 cup at a time, beating 1 to 2 minutes after each addition.
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6
Now add the eggs, one at a time, beating 3 minutes after adding each one.
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7
Beat the batter until it is light yellow, airy, and starts crawling up the sides of the bowl, a total of about 35 minutes in all. (this is important)
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8
Beat in the vanilla.
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9
Sift about one fourth of the flour mixture over the batter and stir it in by hand, then stir in one third of the milk.
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10
Repeat by adding one-quarter more flour, one third more milk, another one fourth of the flour, then the rest of the milk.
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11
Finally, stir in the rest of the flour.
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12
Stir after each addition until the ingredients are well incorporated.
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13
Gently spoon half of the batter into each loaf pan.
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14
Set the 2 pans side by side in the oven, making sure they are not touching each other.
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15
Bake the cakes until the tops are golden and the center of each cake springs back when you touch it lightly and a toothpick inserted in the center comes out with moist crumbs (not batter) clinging to it, about 1 hour.
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16
Let the cakes cool on a wire rack for 30 minutes before removing them from the pans.
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17
Note: I am assuming that the 35 minutes total beating time includes all additions to the batter as well.
