24 KARAT GOLD CAKE 2 cups flour 1/4 teaspoon cream of tartar 1 /4 teaspoon salt 1 cup butter 1 cup sugar 1 teaspoon nutmeg, ground 6 eggs Set crock pot at high for 20 minutes before beginning. Fit in liner. Butter and flour 8-cup capacity baking tin. Mix flour, cream of tartar, and salt; set aside. Cream butter, then add sugar, vanilla, and mace. Beat until fluffy. Add eggs, one at a time, beating 1 minute after each. Blend in flour mixture; do not over mix. Spread in tin, and put on lid or lay terry towel over it. Put in crock pot, cover and bake 3 hours or until cake has begun to pull from sides. Uncover. Let stand in tin on cake rack for about 10 minutes, then turn out to cool. Dust with confectioners' sugar, slice and serve. Use less than 1-cup sugar for every 2-cups flour. And use a liner. Substitute buttered or oiled brown shopping bag paper, if you want. Crowd Pleaser
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