Scandinavian Sand Cake

• 12 ounces butter, at room temperature, plus more for greasing the pan
• 3/4 cup fresh bread crumbs
• 2 1/2 cups plus 2 tablespoons flour
• 1/4 cup plus 2 tablespoons cornstarch
• 3 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 3 teaspoons ground cardamom
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/4 plus 1/8 teaspoon freshly grated nutmeg
• 1 1/2 cups granulated sugar
• 6 eggs
• 1 1/2 teaspoons vanilla extract
• Confectioners' sugar for serving.

1. 1. Preheat the oven to 325 degrees. Butter the inside of a 10-inch Bundt pan. Sprinkle with bread crumbs to coat; remove excess crumbs. Set aside.
2. 2. Mix the flour, cornstarch, baking powder, salt and spices and set aside. In a mixer fitted with a paddle, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on, add the eggs one at a time. Add the vanilla and beat for 30 seconds more.
3. 3. Remove the bowl from the mixer, add the dry ingredients all at once and mix by hand until incorporated. Pour the batter into the Bundt pan; tap the pan against the counter to eliminate air pockets. Bake for 55 to 60 minutes. The cake should be golden brown and is ready when a toothpick inserted into the center comes out dry.
4. 4. Let the cake cool for a few minutes, then invert onto the rack to finish cooling. Serve dusted with confectioners' sugar.

butter, fresh bread crumbs, flour, ubc, baking powder, kosher salt, ground cardamom, ground ginger, ground cinnamon, ubc, granulated sugar, eggs, vanilla, confectioners

Taken from www.epicurious.com/recipes/member/views/scandinavian-sand-cake-1214404 (may not work)