Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• How fresh is that food in your fridge? Depends.
• Summer of growth
• Beef, dissected
• Parents, think outside the (lunch)box

Recipes

• Use Your Noodle Salad
• Baked Crispy Chicken Fingers

• Recipe archive

3 cups sugar

3 cups all-purpose flour

2 sticks butter or margarine (softened)

1 (6 oz.) container cinnamon spread*

1 Tbsp. ground cinnamon

6 large eggs**

1 cup  milk

1 tsp. vanilla

Cinnamon and powdered sugar for sprinkling

In a large bowl, mix together the first five ingredients. Then, in a smaller bowl, whisk together the eggs, milk and vanilla. Add the egg mixture to the butter mixture and mix well (about 15 minutes with an electric mixer ).

Prepare a bundt pan by spraying it with baking spray and sprinkling with a mixture of cinnamon and powdered sugar. Pour in batter.

Start in a cold oven set at 325 degrees. Bake for 1 hour and 45 minutes or until a toothpick inserted in center comes out clean.

Allow cake to cool, then invert on a plate.

* Cinnamon spread can be found with the butter and margarine in your grocer’s dairy section.

** Tip: Virginia Egg Council spokeswoman Mary Rapoport says room-temperature eggs incorporate better into cake batter.