Nutmeg Feather Cake

Nutmeg Feather Cake

JAYNE04

"This is a delicious, easy to make cake with a lovely texture, best when topped with cream cheese icing."
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Ingredients

55 m servings 218 cals
Serving size has been adjusted!
Original recipe yields 15 servings

Nutrition

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 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.
  3. Bake for 40 minutes in the preheated oven, until the cake springs back when pressed lightly in the center. Cool completely before frosting.

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Reviews

Read all reviews 13
  1. 13 Ratings

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Most helpful positive review

OMG! This cake is absolutely delicious, perfectly spiced and has just the right about of sweetness. It's so moist and yes, just as the title states - it's light as a feather! I used butter flavo...

Most helpful critical review

It was anything but light and feathery.

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OMG! This cake is absolutely delicious, perfectly spiced and has just the right about of sweetness. It's so moist and yes, just as the title states - it's light as a feather! I used butter flavo...

As I looked over the recipe I just knew this was going to be good. First, the combination of butter (for flavor) and shortening (because butter cakes can be dry). And then the buttermilk - I do...

This was very good. I followed the recipe exactly, except I baked it in three 8" round pans, so I cut back on the time. I liked it so much, I made another batch, ending up with 6 cakes. I use...

Out of necessity, I used all butter and did the vinegar in milk trick for the buttermilk. I baked this in a 10" bundt pan, which made the cooking time 5 to 10 minutes longer. Topped it with a va...

This cake has big nutmeg flavor and a nice, rich texture. I made mine in a 9x9 pan so baking time was a bit longer. Lovely as is without icing. Oct 2008 update: made this in a bundt pan then dus...

This cake was GREAT! I made it exactly as directed except that I used a bundt pan, no icing and I had to make my own buttermilk. So if you don't have buttermilk at home you can still make this r...

I made these as cupcakes, and followed the recipe almost exactly as stated except that I used 1 cup of whole wheat flour and 1 cup of all-purpose. They take about 20 minutes instead of 40 as cu...

This cake is wonderful, light and moist. And, another great recipe that uses buttermilk. I baked it in a 16"x4"x4" long loaf pan. I was looking for a spice cake and this worked perfectly. I ...

Delish! This cake came out great! So easy. The changes I made, which were very small, was I used 1 tsp. of cinnamon and 1/2 tsp. nutmeg, as another reviewer suggested, then I added a pinch of c...

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