Indulge in the timeless classic of nutmeg cake, a symphony of flavors and aromas that has captivated taste buds for generations. This delectable treat is a staple in many cultures, gracing tables during festive occasions and everyday moments alike. Prepared with a harmonious blend of warm spices, including the star ingredient – nutmeg – this cake exudes a captivating fragrance that fills the air as it bakes. Each bite offers a delightful balance of sweetness and spice, while the moist crumb and tender texture melt in your mouth, leaving you with a lingering sense of warmth and satisfaction. Whether you prefer a traditional recipe passed down through generations or a modern twist with unique flavor combinations, this collection of nutmeg cake recipes caters to every palate. From classic nutmeg cakes adorned with a dusting of powdered sugar to decadent variations featuring layers of frosting and rich fillings, these recipes offer a diverse range of options for bakers of all skill levels. Embark on a culinary journey that will transport you to a world of comfort and nostalgia with every slice of nutmeg cake.
Check out the recipes below so you can choose the best recipe for yourself!
NUTMEG CAKE
This is not that common of a cake, but it sure is good.
Provided by Carol
Categories Desserts Cakes Spice Cake Recipes
Time 3h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round cake pans.
- Beat the butter and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs in three batches, blending them into the butter mixture fully. Stir in the vanilla.
- Sift together the flour, baking powder, baking soda, nutmeg, and salt.
- Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 the buttermilk, mixing gently. Continue adding the flour alternately with the buttermilk, mixing until combined. Spread the batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.
- To make the Caramel Icing: In a medium saucepan, heat the brown sugar, cream or milk, and 1/4 cup butter until it boils. Boil for 2 minutes, then remove from heat. Let cool. Stir in confectioner's sugar and beat until smooth. Add more cream or milk or confectioner's sugar as needed to achieve desired spreading consistency. Makes about 1 1/3 cups.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 66.4 g, Cholesterol 82.9 mg, Fat 14.7 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 8.8 g, Sodium 319.3 mg, Sugar 49.9 g
NUTMEG FEATHER CAKE
This is a delicious, easy to make cake with a lovely texture, best when topped with cream cheese icing.
Provided by JAYNE04
Categories Desserts Cakes Yellow Cake Recipes
Time 55m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking powder, baking soda, nutmeg, and salt; stir into the creamed mixture alternately with the buttermilk until just blended. Pour the batter into the prepared pan.
- Bake for 40 minutes in the preheated oven, until the cake springs back when pressed lightly in the center. Cool completely before frosting.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 33.8 g, Cholesterol 46 mg, Fat 7.9 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 3.3 g, Sodium 200 mg, Sugar 21 g
CAST-IRON APPLE NUTMEG COFFEE CAKE
I'm not a great baker, but I do love coffee. In an effort to practice my baking, I use up the morning's last bit of coffee to make this cake-literally. It is super moist and crumbly, and tastes like you dunked your cake right into a cup of hot joe. - Darla Andrews, Schertz, Texas
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, melt butter over low heat. Add apple and 1/4 cup brown sugar. Cook and stir until crisp-tender, about 5 minutes. Stir in coffee; remove from heat., In a large bowl, beat oil, sugar, egg, egg white, vanilla and remaining 1/4 cup brown sugar until well blended. In another bowl, whisk flour, cinnamon, salt, baking soda and nutmeg; gradually beat into oil mixture. Gently spread over apple mixture., Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 10 minutes., Meanwhile, for drizzle, in a small saucepan, bring coffee and cream to a boil; cook until liquid is reduced to 1/4 cup, 10-12 minutes. Remove from heat; stir in confectioners' sugar. Let stand 10 minutes. Drizzle over cake.
Nutrition Facts : Calories 532 calories, Fat 27g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 284mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 1g fiber), Protein 4g protein.
ARMENIAN NUTMEG CAKE - HONIGKUCHEN MARLENKA
Found in an online search for "Honigkuchen Marlenka" and posted b/c it sounds like it would be very good and something very different to make for tea or dessert. Might have to leave the walnuts off since the kids don't care for them. Heck NO! They can pick 'em off! *lol*
Provided by Impera_Magna
Categories Dessert
Time 1h30m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Combine sugar, sifted flour, baking powder, and salt.
- Rub in butter until mixture resembles fine breadcrumbs.
- Press half the mixture into a well greased 8x8" square pan.
- Dissolve baking soda in milk, add egg and nutmeg and pour over remaining sugar and flour mixture.
- Mix well, then spoon into pan on top of pressed in mixture.
- Sprinkle walnuts over.
- Bake in preheated oven at 350F for 1 hour.
- Allow to stand 15 minutes before turning out on to a wire rack to cool.
VINTAGE NUTMEG FEATHER CAKE
Found this cake in my Grams old cookbook on a recipe card dated 1952...if you love nutmeg, you will love this cake...she has wrote on the card to serve with with a pat of butter. I frosted mine. Enjoy!
Provided by Cassie *
Categories Cakes
Time 35m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degree F. Spray a 9 x 13 baking pan with non stick cooking spray In a large mixing bowl, beat butter, shortening and sugar until well blended. Add the eggs and beat well.
- 2. Sift together the flour, nutmeg, baking powder, baking soda, salt.
- 3. Add the flour mixture to the shortening mixture, alternating with the buttermilk. Ending with flour. Blend in the vanilla.
- 4. Spread into prepared baking pan. Bake for 25 - 35 minutes, or until cake is golden and tests done with a pick. Cool and serve with frosting or as my Gram did, with a pat of butter while warm.
- 5. Frosting: - If you like a lot of frosting you may want to double the recipe...I just frost as served... Whip the cream cheese on high for 1 minute until fluffy. Add vanilla and slowly stir in the confectioner's sugar. Add milk 1 tablespoon at a time until it reaches the right consistency. The icing will be thick but pourable.
NUTMEG POUND CAKE
This recipe was given to me by my friend, Kelly. She is famous for this cake. She suggests using a tube pan which has a bottom that lifts out which makes it easier to get the cake out of the pan.
Provided by Jenny Frenny
Categories Dessert
Time 1h35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter and flour a bundt or tube pan.
- Cream butter and sugar in a mixer. Add the nutmeg. Be sure to scrape the sides of the bowl.
- Add one egg at a time amd mix well.
- Mix flour, baking powder and salt in another bowl.
- Alternate adding the flour mixture and the milk until all is incorporated. (Do not over mix or you risk a tough cake.).
- Bake at 350 degrees for 1 hour 15 minutes. A tooth pick inserted in center should come out clean. Let cake cool then loosen sides with a knife.
- (This recipe can be divided into two loaf pans, adjust the cooking time to 55 min to 1 hour. Be sure the center is done by checking with a toothpick.).
BANANA-NUTMEG CREAM CAKE
This cake is a great way to use up over-ripe bananas. It will become more moist and flavorful the longer it chills. It makes use of a yummy whipped cream based frosting!
Provided by breezermom
Categories Dessert
Time 55m
Yield 1 2 layer cake
Number Of Ingredients 15
Steps:
- Combine the first 5 ingredients in a large mixing bowl; stir well. Add the banana, 1/3 cup buttermilk, oil, and vanilla. Beat at a low speed of an electric mixer until blended. Beat an additional minute at high speed. Add remaining 1/3 cup buttermilk and egg yolks, and beat at a high speed 1 minute or until blended.
- Beat the egg whites at high speed until foamy. Gradually add 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form and the sugar dissolves (2 to 4 minutes). Fold the beaten egg whites and the pecans into the banana mixture.
- Pour the batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes; remove from pans, and let cool completely on wire racks.
- For frosting: Beat the whipping cream in a large mixing bowl until foamy; gradually add the powdered sugar and nutmeg, beating until soft peaks form.
- Spread 3 1/2 cups Nutmeg Whipped Cream between the layers and on top and sides of cake. Spoon remaining Nutmeg Whipped Cream into a decorating bag fitted with a large star tip; decorate cake. (Or you can just put as much whipped cream as you'd like between the layers and on top, and forget about decorating!) Cover and chill. Prep time does not include the time for cooling the cake layers before frosting.
NUTMEG CAKE
Steps:
- Preheat oven to 325 degrees F. Grease and flour 9x5x3 inch loaf pan. Mix together flour, baking powder, salt and nutmeg. With a mixer on medium speed beat the butter for 30 seconds. Gradually add the sugar, beating 6 minutes or until fluffy. Add the eggs one at a time beating 1 minute after each. Scrape the bowl frequently. Gradually add dry ingredients to egg mixture, beating on low speed just until thoroughly combined. Turn batter into the pan and bake 55 to 65 minutes or untill cake tester comes out clean. Cool on a wire rack. (great with summer berries and homemade ice cream or fresh whipped heavy cream flavored with a tablespoon of brandy) also you can glaze it with 1/4 bourbon and a 1/4 cup sugar
NUTMEG CAKE
Make and share this Nutmeg Cake recipe from Food.com.
Provided by KlynnPadilla
Categories Dessert
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Cream 1/2 cup butter and the sugar. Add eggs one at a time, beating well after each.
- Sift together the flour, baking powder, soda, nutmeg and salt; add alternately with buttermilk to the creamed mixture, beating well after each addition.
- Pour into greased and floured cake pans (9 inch?). Bake for 25 minutes.
- Meanwhile, combine remaining butter, cream and brown sugar in saucepan. Bring to boil. Pour over warm cake layer; top with coconut and chopped nuts if desired. Cool. Turn cooled untopped cake layer onto platter. Top with other cake layer, topping side down.
NUTMEG CAKE
comes from The Spice and Herb Bible, 2nd. Edition. Haven't made, but will soon. It looks like it could be a wonderful coffee cake. It is alittle different due to the allspice and coriander.
Provided by ChefRed
Categories Dessert
Time 1h25m
Yield 1 4-8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 and butter sides of an 8-inch round cake pan. Line the base with greased parchment paper. Set aside.
- Mix together flour, brown sugar, cinnamon, allspice, and coriander, then rub the butter into the mixture until it resembles coarse bread crumbs. Spoon half of this mixture over the base of the prepared pan.
- Whisk the egg and nutmeg into the milk, then add to the remaining flour mixture to make a very runny batter. Stir thoroughly. Pour the batter over the crumbs in the pan.
- Bake for 70 minutes, or until golden brown and springy to touch in the center. Cool in the tin for a few minutes, then turn out and cool thoroughly on a wire rack.
- *Note: If you can't find self-rising flour, substitute an equal amount of all-purpose flour and add 1 tbsp baking powder and 1 tsp salt.
Tips:
- Use fresh nutmeg. Freshly grated nutmeg has a much more intense flavor than pre-ground nutmeg. If you can, grate your own nutmeg just before using it.
- Don't overmix the batter. Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
- Use a light touch when measuring the flour. Too much flour will make the cake dry. Spoon the flour into the measuring cup and level it off with a knife.
- Bake the cake in a preheated oven. This will help the cake rise evenly.
- Don't overbake the cake. Overbaking the cake will make it dry. Check the cake for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
Conclusion:
Nutmeg cake is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or as a snack. With its warm and nutty flavor, nutmeg cake is a perfect way to celebrate the fall season. Follow these tips to make the best nutmeg cake possible.
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