If you are using the miniloaf pans, place them on a baking sheet, and bake cakes for about forty-five minutes.

　　

Ingredients

makes two 8 1/2-by-4 1/2-inch loaves or six 5 3/4-by-3 1/4-inch miniloaves

　　2 sticks (1 cup) unsalted butter, room temperature, plus more for pans

　　3 cups sifted all-purpose flour

　　2 teaspoons baking powder

　　1/2 teaspoon salt

　　2 1/4 cups packed light-brown sugar

　　5 large eggs

　　3/4 cup buttermilk

　　

Step 1

Preheat the oven to 325°F. Butter two 8 1/2-by-4 1/2-inch loaf pans; set aside. In a medium bowl, sift together the flour, baking powder, and salt; set aside.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add eggs one at a time, beating until combined.

　　

Step 3

Add the reserved flour mixture in three batches, alternating with the buttermilk and beginning and ending with the flour; beat until combined. Divide the batter between the prepared pans, and smooth with an offset spatula.

　　

Step 4

Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in the centers comes out clean, about 1 hour. Transfer pans to a wire rack to cool 10 minutes.Turn out cakes onto the rack to cool completely. Cakes can be kept at room temperature, wrapped well in plastic, for up to 3 days.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter