-
1
Preheat the oven to 350F.
-
2
Smear the bottom, sides, and cone of an 8- or 9-inch tube pan with butter and sprinkle with bread crumbs; invert the pan over the sink to remove excess crumbs.
-
3
Set aside.
-
4
Mix together the flour, cornstarch, baking powder, salt, and spices and set aside.
-
5
Using an electric mixer, cream the butter with the granulated sugar until light and fluffy, 5 minutes or so.
-
6
Add the eggs one at a time, continuing to beat.
-
7
Add the vanilla and beat for another 30 seconds.
-
8
Remove the bowl from the mixer and add the dry ingredients all at once; mix, by hand, until they are well incorporated but no longer.
-
9
Pour and scrape the batter into the prepared pan; rap the pan sharply against the counter to eliminate any lingering pockets of air.
-
10
Bake for 45 minutes before checking; the cake is done when it is golden brown and a toothpick inserted in its center comes out clean.
-
11
Remove the cake from the oven and let it rest for a couple of minutes.
-
12
Run a knife around the edge, cover the pan with a rack, and invert the rack and pan.
-
13
Cool before serving plain, with whipped cream, or sprinkled with confectioners sugar if desired.
