Nutmeg Cake

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Sep 21, 2009

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.

—FrancesC

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Oct 10, 2003

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!!!

—KATHY1962

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25 Ratings

May 09, 2004

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!!

—COOKYSNORK

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Dec 02, 2009

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.

—cookin'mama

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Dec 14, 2007

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.

—sunflowereyesmom

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Apr 14, 2007

A truly lovely, old-fashioned flavored cake. The nutmeg flavor really shines through (I used freshly grated nutmeg). Cake baked beautifully. Frosting was very good, though I think I let it cool too much before adding the confectioners' sugar and beating it. Frosting only makes enough to frost the tops of the two layers, which is adequate. I will certainly make this again!

—KATYPI

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Mar 25, 2011

This cake is simple and delicious! The taste is reminiscent of eggnog, which I love.

—Saffron22

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Mar 28, 2011

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.

—YantisTheMenace

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Nutrition

Calories
410 kcal
21%

Carbohydrates
66.4 g
21%

Cholesterol
89 mg
30%

Fat
14.7 g
23%

Fiber
0.7 g
3%

Protein
4.6 g
9%

Sodium
319 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Nutmeg Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 410
Calories from Fat: 132

% Daily Value *
Total Fat 14.7g 23 %
Saturated Fat 8.8g 44 %
Cholesterol 89mg 30 %
Sodium 319mg 13 %
Potassium 91mg 3 %
Total Carbohydrates 66.4g 21 %
Dietary Fiber 0.7g 3 %
Protein 4.6g 9 %
Sugars 49.9g
Vitamin A 10 %
Vitamin C < 1 %
Calcium 9 %
Iron 13 %
Thiamin 18 %
Niacin 17 %
Vitamin B6 3 %
Magnesium 4 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.