Recipe by Carol
"This is not that common of a cake, but it sure is good."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
eggs, room temperature
1 1/2 cups
packed brown sugar
1 1/2 cups
I'm just reviewing the cake, not the icing...and the cake is wonderful. It's tender and delicate, with a lovely nutmeg flavor. Because the cake itself is quite sweet, I think a cream cheese icing would work really well with this recipe, too. I made a maple-brown sugar buttercream because I wanted something that tasted like fall (if you know what I mean). I baked cupcakes instead of a layer cake; it made 15 regular-sized cupcakes. I baked them for 20 minutes (I had two pans of cupcakes; the first pan was done in 20 min. and the other pan took another minute and a half.) I would definitely make these again.
Not a bad cake but it was just ok in my opinion. I added layers of toasted pecans/brown sugar in between with the cream cheese icing and I think that is really what made the cake good. The recipe by itself is just ok.
My review is for the cake only, as I chose to use a different frosting. I made this recipe as cupcakes and what a pleasant surprise it was. This cake far exceeded the expectations I had for it. It is moist, delicately spiced with nutmeg (I used freshly grated), with a substantial yet light crumb. Frosting these with Cinnamon Coffee Frosting, also from this site, was like a match made in heaven. The proof was this: I beckoned Hubs to try a cupcake so that I might get his opinion for my review. I somehow missed that he had already eaten two of them, apparently when I blinked.
What a delicious change from the usual spice cake. I love nutmeg and I really loved this cake! Served with a scoop of cinnamon ice cream, it was the perfect dessert!!!
I made this cake with fresh nutmeg and it was fabulous. I did not use the frosting recipe with it instead used homemade vanilla buttercream frosting. I will make this one again!!
This cake was moist and delicious, with the flavor of the freshly grated nutmeg that I used shining through. The caramel icing was the perfect complement to this pleasant change to a traditional spice cake.
YUM! If you like nutmeg this is the cake for you! I love gingerbread, but this is a close second. I did not use the frosting recipe here I did not have cream in the house. But used a home made buttercream frosting with just a tablespoon of cocoa. I also made it into a 9x13 pan so I can take to work for a co-worker treat. I also substituted Kir milk for the buttermilk. It worked fine. My daughter is lactose intollerant and kir is a help with rationing lactose in her diet. I am she will like this. I tried a sample before she came home from school.
This cake is really, really wonderful! I ground my own nutmeg (There is SO much more complexity to the flavor than what you get in the pre-ground bottled variety. I purchased whole nutmeg seeds at Penzeys.), and this cake showcased the flavors exquisitely. The cake was very tender and moist. As far as the frosting, I can't say I'm a fan, though. Made per instructions, I did not have enough frosting for the sides of the cake, and the flavor didn't really compliment the cake. Next time (and I WILL make the cake again), I will take the other reviewers' advice and choose perhaps a butter cream.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 132
New for spring! Good-for-you food you’ll love to eat.
Go mild or go wild with Cinco de Mayo Recipes!
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a delicious and beautiful layered cake.
See how to make a moist yellow cake from scratch.
See how to make a simple homemade yellow cake.