-
1
Set a rack in the middle level of the oven and preheat to 350 degrees.
-
2
Measure the flour, nutmeg, baking soda, and salt into a mixing bowl and stir well to combine.
-
3
In the bowl of an electric mixer, beat the butter and sugar together, using the paddle attachment on medium speed.
-
4
Beat in the egg and continue beating until the mixture is smooth.
-
5
Lower the mixer speed and beat in half the dry ingredients.
-
6
When this is incorporated, slowly add the buttermilk and beat until smooth.
-
7
Then beat in the rest of the dry ingredients.
-
8
Remove the bowl from the mixer and stir the batter well with a rubber spatula.
-
9
Scrape the batter into the prepared pan and smooth the top evenly.
-
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
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
To cut the bars, use the paper to transfer the cake onto a cutting board.
-
13
Slide a long knife or spatula under it to loosen the paper or foil, then pull it away.
-
14
Use a ruler to mark, then cut the cake into 2-inch squares.
-
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
Freeze for longer storage.
