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1
Preheat the oven to 300F (150C).
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2
Grease two 9x5 inch loaf pans and dust lightly with flour.
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3
In a large bowl, beat the butter with an electric mixer until creamy.
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4
Gradually sift the powdered sugar into the butter, stirring occasionally to partially combine.
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5
When all the sugar has been added, beat until fluffy.
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6
Gradually add the eggs, beating well after each addition.
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7
Add the vanilla, flour, and nutmeg; mix well.
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8
Divide the batter between the two pans.
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9
Bake on the bottom rack of oven for 45 minutes.
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10
Rotate the pans to the top rack and bake for 10 minutes longer or until a toothpick inserted into the centers of the cakes comes out clean.
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11
Remove from the oven and cool in pans for 30 minutes.
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12
Meanwhile, make the Lemon Basil-Orange Syrup: Place the orange juice, water, sugar, and basil in a deep-sided saucepan.
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13
Bring to a boil over high heat and cook for 15 minutes, stirring frequently to prevent the mixture from boiling over.
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14
When the mixture is thick and syrupy, remove from the heat and strain.
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15
Cool to room temperature.
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16
If the syrup becomes thicker than pouring consistency, thin with about 2 tablespoons of very hot water.
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17
Using a long, thin, wooden skewer, poke each cake all over from the top to the bottom.
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18
Drizzle half of the syrup over each cake, taking care to spread the syrup evenly into the tiny holes.
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19
Let cakes stand at least 2 hours before serving or cover with foil and keep up to 1 week in the pan.
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20
To serve, remove the room-temperature cakes from pans and cut into 1-inch slices.
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21
Garnish with sprigs of basil.
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22
This recipe makes two cakes; if you can only use one at a time, freeze the second cake, wrapped tightly in plastic and then in foil.
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23
However, once the cakes are drizzled with the syrup they will keep at cool room temperature for up to one week.
