This is a classic spice cake that would also work well with strawberries and whipped cream as a topping.Plan Ahead Note: the butter must be softened to room temperature.
Cream butter and shortening together; gradually add sugar, creaming until light and fluffy.
Add vanilla and mix well.
Add beaten eggs and continue to mix until light.
In a small bowl, sift flour, nutmeg, baking soda, baking powder, and salt.
Add to butter mixture, alternately with buttermilk, beating after each addition and ending with flour.
Pour into a greased 13" x 9" x 2" pan. Bake at 350° for 40 minutes or until a wooden pick inserted into center comes out clean and the top of the cake is golden brown. Serve cake warm.
Notes
Recipe from Better Homes and Gardens New Cookbook.