Recipe

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• 2/3 butter or margarine
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 cup buttermilk
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg

• 1 Cream butter. Add sugar and 1/2 cup brown sugar. Cream until light and fluffy. Add eggs, 1 at a time. Beat well after each addition.
• 2 Combine the flour, baking powder, baking soda, cinnamon and salt.
• 3 Add dry ingredients alternately with buttermilk and beat well. Pour batter into a greased and floured 9x13 inch pan.
• 4 Combine the remaining brown sugar with walnuts, cinnamon and nutmeg. Sprinkle over the batter in pan. Refrigerate overnight.
• 5 In the morning, bake at 350ºF for 45 minutes or until cake springs back when touched lightly in center.
• 6 Save warm or cool.
• 7 * a substitute for buttermilk-add 1 tbsp. lemon juice or vinegar to 1 cup milk