Best 2 Nutmeg Pound Cake Recipes

**Nutmeg Pound Cake: A Classic Treat with a Warm, Fragrant Twist**

Indulge in the timeless charm of nutmeg pound cake, a culinary masterpiece that combines the comforting flavors of nutmeg and the rich, dense texture of a classic pound cake. This delectable treat is perfect for any occasion, from cozy family gatherings to elegant tea parties. With its warm, inviting aroma and subtly sweet flavor, nutmeg pound cake is sure to tantalize your taste buds and leave you craving more. This article presents a collection of carefully curated nutmeg pound cake recipes, each offering a unique twist on this beloved classic. From the traditional to the innovative, these recipes cater to every baker's skill level and preference. Whether you're a seasoned baker looking to expand your repertoire or a novice seeking a foolproof recipe, you'll find the perfect nutmeg pound cake recipe here. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey that will fill your kitchen with the irresistible aroma of nutmeg and bring joy to your taste buds.

Here are our top 2 tried and tested recipes!

HOMEMADE POUND CAKE

Homemade Pound Cake image

Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.

Provided by Must Love Home

Categories Desserts Cakes Pound Cake Recipes

Time 1h55m

Yield 12

Number Of Ingredients 9

Ingredients

3 ¼ cups white sugar
¾ pound unsalted butter, at room temperature
6 extra large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup 1% milk

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 79.4 g, Cholesterol 169.7 mg, Fat 26.4 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 172.3 mg, Sugar 54.6 g

SPICED POUND CAKE

Spiced Pound Cake image

From the first time my mother baked this cake years ago, it became a family favorite. Fruit and spices add a twist to a traditional pound cake, and the glaze has a hint of lemon. You can substitute other flavors of baby food, like apricots, for the peaches. We often serve this dessert for Thanksgiving.

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 10-12 servings.

Number Of Ingredients 12

Ingredients

1/2 cup shortening
2 cups sugar
4 large eggs
2 cups self-rising flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
5 jars (2-1/2 ounces each) peach baby food
1 cup chopped walnuts
GLAZE:
3/4 cup confectioners' sugar
1 to 2 tablespoons lemon juice

Steps:

In a large bowl, cream shortening and sugar. Add eggs, one at time, beating well after each addition. Combine the flour, cinnamon, nutmeg and cloves; add to creamed mixture alternately with baby food. Fold in walnuts. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over warm cake. Cool completely.,

Nutrition Facts : Calories 392 calories, Fat 16g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 262mg sodium, Carbohydrate 58g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

Use fresh nutmeg: Freshly grated nutmeg has a much more intense flavor than pre-ground nutmeg. If possible, grate your own nutmeg for the best results.
Don't overmix the batter: Overmixing the batter can result in a tough, dry cake. Mix the batter only until the ingredients are well combined.
Use room temperature ingredients: Room temperature ingredients will mix together more easily and smoothly, resulting in a better cake.
Bake the cake in a preheated oven: A preheated oven will help the cake rise evenly and prevent it from sinking in the middle.
Don't open the oven door during baking: Opening the oven door during baking can cause the cake to fall. Only open the door to check on the cake in the last few minutes of baking.

Conclusion:

This classic nutmeg pound cake is a delicious and versatile dessert that can be enjoyed on any occasion. With its moist, tender crumb and warm, fragrant nutmeg flavor, this cake is sure to be a hit with everyone. Whether you serve it plain, with a dusting of powdered sugar, or with a scoop of ice cream, this cake is sure to satisfy your sweet tooth.