Reviewed: Feb. 6, 2013

Ohhh, this was delicious! Made it in honour of Grenada's Independence to take to work for a celebratory brunch. They loved it. Moist with a lovely nutmeg flavour. I didn't make the icing though. Made a simple glace icing to dribble over the top after having baked it in a bundt pan.

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Reviewer:

JaneDough

Cooking Level: Intermediate

Home Town: Morne Jaloux, Saint George, Grenada

Reviewed: Jan. 5, 2013

This is my first time making and trying nutmeg cake, only because I found a large pack nutmeg in the pantry. I found the cake to be very moist, tender, and delicious. I followed one of the reviews and also made it into cupcakes. I had some difficulty making the icing though, and it turned out quite lumpy with clumps of sugar.

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Reviewer:

melhara

Reviewed: Sep. 19, 2012

amazingly yummy and easy!! I didn't like the frosting very well (i'm not generally a fan of frosting though) and I though honey was much better on it. Great cake though. I'd definitely choose it over death. :-P

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Reviewer:

christine

Reviewed: Mar. 25, 2011

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

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Reviewer:

Saffron22

Reviewed: Mar. 25, 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.

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Reviewer:

YantisTheMenace

Reviewed: Nov. 19, 2010

This was a pretty good cake. Definatley different! I made cream cheese frosting with a little bit of cocoa powder. I'll be making again next week for Thanksgiving desert to go along with the pies.

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Reviewer:

Krista

Cooking Level: Expert

Living In: Quilcene, Washington, USA

Reviewed: Dec. 2, 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.

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Reviewer:

cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

Reviewed: Oct. 24, 2009

This delicious cake has a very dense crumb which made it easy to decorate. I made a double layer cake with a crumb coating, and it was beautiful and scrumptious. I enjoyed it a lot - Thank you! Followed the recipe exactly.

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Reviewer:

Rachel

Cooking Level: Intermediate

Home Town: Kendall Park, New Jersey, USA

Living In: Franklin Park, New Jersey, USA

Reviewed: Oct. 5, 2009

I thought this recipe was very good. Not too sweet, and a very pleasant nutmeg flavor. Next time I'm going to try pumpkin pie spice in place of the nutmeg. The caramel frosting is excellent and a perfect compliment to the nutmeg. However, the instructions could have been more detailed, which is why I only gave four stars. I heated the sugar, cream, and butter over medium heat and stirred constantly. I also only used 1 cup of powdered sugar and found that to be plenty sweet.

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Reviewer:

Aunt Jane

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Sep. 18, 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.

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