Best Nutmeg Cake Recipes

ARMENIAN NUTMEG CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 inch square pan, and line with baking paper if desired.
• Combine flour, baking powder and salt, then rub in the butter until the mixture resembles fine breadcrumbs.
• You can do this with the tips of your fingers or in your food processor.
• Then add sugar, and combine.
• Press half this mixture evenly over the base of the prepared cake pan, and reserve other half.
• Dissolve baking soda in milk (or sour cream), add beaten egg and nutmeg, then add to reserved mixture.
• Combine well.
• Pour into pan and sprinkle nuts, and some cinnamon if desired, over top.
• Bake in oven for 45 minutes to 60 minutes (start testing for doneness with a skewer after about 45 minutes).
• Allow to stand for 10 minutes before turning onto a wire rack to cool.

NUTMEG CAKE

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.

NUTMEG FEATHER CAKE

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.

CAST-IRON APPLE NUTMEG COFFEE CAKE

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.

ARMENIAN NUTMEG CAKE - HONIGKUCHEN MARLENKA

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

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.

PUMPKIN SPICE CAKE AND CINNAMON-NUTMEG ICE CREME/ ICE CREAM

Steps:

• Sift dry ingredients together.
• In separate bowl, beat butter and sugars 3 minutes.
• Add eggs (1 at a time) Beating well after each beat in pumkin.
• In measuring cup and buttermilk and vannilla.
• Into pumkin mixt.
• beat in flour mixt in 3 additions, alternating with buttermilk.
• Stir in nuts.
• Pour batter into greased and floured 13x9 pan.
• Bake 1 1/4 hours.
• Cool 10 minutes.
• Turn out on wire rack and dust with powder sugar.
• Serve with a big spoonful of CINNAMON NUTMEG ICE CREME.
• --------CINNAMON-NUTMEGICE CREME----------.
• SOFTNED ICE CREME IN LARGE BOWL IN REFRIGERATOR 20 MINUTES.
• ADD SPICES.
• STIR.
• REFREEZE.

LAURIE COLWIN'S NUTMEG CAKE

Steps:

• Butter the sides only of a 10-inch springform pan.
• Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine the butter, cut into 6-8 pieces, with the flour and dark brown sugar. Using a pastry blender, cut the butter into the flour and sugar until the mixture resembles fine meal.
• Measure out 2 1/2 cups of this mixture and spread it evenly in the bottom of the prepared pan. With your hand flat, firmly compress the mixture evenly into the bottom of the pan.
• Add the spices to the remaining dry ingredients.
• Mix well.
• In a small bowl stir the egg and yogurt together to mix well.
• With a wooden spoon, stir the wet mixture into the dry mixture.
• Sprinkle the baking soda over the surface of the batter and gently but thoroughly stir it inches.
• Spread this batter over the mixture that was pressed into the bottom of the pan.
• With a rubber spatula smooth the top of the batter.
• Scatter the walnuts on top.
• Bake in a preheated 350 oven for 50-55 minutes or until a toothpick comes out clean and the sides of the cake have shrunk slightly away from the pan.
• Cool in the pan, on a rack, for 5 minutes.
• Then slide a knife around the edge of the cake to be sure it's not stuck.
• Remove the sides of the pan and cool cake completely.

NUTMEG POUND CAKE

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.).

NUTMEG CRUMB CAKE

Steps:

• Preheat the oven to 375 degrees. Coat an 8-inch square baking pan with nonstick oil spray.
• Melt the butter in a medium saucepan or in a mixing bowl in a microwave oven.Stir in the flour, brown sugar, and nutmeg until the mixture resembles coarse crumbs. Measure out and reserve 1/2 cup of the crumbs.
• In a small bowl, whisk the baking soda into the buttermilk or yogurt, then whisk in the vanilla and egg yolk. Stir the liquid ingredients into the dry ingredients. Spread the batter evenly in the pan, then sprinkle with the reserved 1/2 cup crumbs.
• Bake until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Serve warm or at room temperature on the day of baking. (The cake may be covered and frozen for up to 1 month.)

NUTMEG COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch square baking dish.
• Set aside.
• In a large mixing bowl, combine sugar, flour, baking powder, baking soda and salt.
• Cut butter into small pieces.
• With a pastry cutter, two forks or your fingertips, blend butter into flour mixture until it resembles fine cornmeal.
• Take half of it and press into the bottom of the baking dish.
• In a small bowl, combine milk, egg and nutmeg.
• Add to remaining flour mixture along with chopped walnuts.
• Spoon over the mixture in pan.
• Bake for 45–50 minutes until toothpick inserted in center comes out clean.
• Let cool in pan slightly before turning out onto a wire rack to cool.

ARMENIAN NUTMEG CAKE

Steps:

• Heat oven to 180C or 160C convection.
• Combine sugar,and sifted flour, baking powder, and salt.
• Rub in butter until mixture resembles fine breadcrumbs.
• Press half the mixture into a well greased 20cm 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 for 1 hour.
• Allow to stand 15 minutes before turning out on to a wire rack to cool.

NUTMEG RAISIN VICTORY CAKE

Steps:

• Cream shortening and sugar well.
• Beat in egg.
• Mix together flour, salt, baking powder, and nutmeg in another bowl.
• In a measuring cup, mix together the milk and the cornstarch until smooth.
• Using a wooden spoon (a mixer would toughen the cake), stir in the dry mixture, alternating with the wet mixture, to the butter mixture, until all is combined well.
• Stir in the raisins.
• Pour into a greased 9" cake pan and bake at 350 F (preheated) for 25-30 minutes, or until a cake tester comes out clean.
• Let cool in pan on a rack.

NUTMEG CAKE

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.

FRESH APPLE CINNAMON NUTMEG CAKE

Steps:

• Cream butter and gradually add sugar.
• Add yogurt and egg and beat until fluffy.
• Combine dry ingredients and stir into creamed mixture.
• Add apples and nuts and mix until blended.
• Pour batter into a greased and floured 13 x 9 x 2 inch cake pan.
• Bake at 350 degrees for 50-60 minutes or until a wooden pick inserted near center comes out clean.

BANANA-NUTMEG CREAM CAKE

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 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.

APPLE NUTMEG PINE NUT CAKE WITH BROWN SUGAR BUTTERCREAM

Steps:

• Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.
• In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time, until completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.
• Sift together the cake flour, cinnamon, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk.
• Mix together the apples and nutmeg. Cook in the microwave for 3 minutes, and then drain any excess juices. Fold the apples and half the toasted pine nuts into the batter. Add the vanilla extract.
• Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool.
• Using a pastry bag and piping tip, frost the cupcakes with the Brown Sugar Buttercream, and garnish with caramel sauce and remaining toasted pine nuts.Read more at:
• In a small saucepan, heat the brown sugar and 2 tablespoons butter. Boil for 1 minute, remove from the heat, and cool slightly. (If it cools completely, it will harden too much and make it difficult to cream with the butter.) In a heavy-duty mixing bowl, cream the remaining 1/2 cup butter with the melted butter /brown sugar mixture. Add 3 cups powdered sugar and mix on low speed. Turn the mixer off, add the milk, and mix. Add the remaining 3 cups powdered sugar and the vanilla and mix together until smooth.

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

PUMPKIN SPICE FUNNEL CAKE WITH NUTMEG POWDERED SUGAR

Steps:

• Beat the egg, brown sugar, milk, and pumpkin together in a bowl. Add the
• flour, salt, baking powder, and pumpkin pie spice and continue to mix until combined.
• Heat some cooking oil in a pan on the stove at medium heat.
• When hot, use a funnel (or whatever you might have) to pour the batter into the pan. (If batter is too thick, add more milk until it
• reaches the desired consistency.)
• Cook until light brown, then carefully flip and cook the other side until done.
• Remove funnel cake from pan and
• dab excess oil as needed.
• Combine the powdered sugar and nutmeg in a bowl and sprinkle on top of
• the funnel cake.