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

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
15
Yield:
1 - 9x13 inch cake
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

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  • 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.

Nutrition Facts

218 calories; protein 3.6g; carbohydrates 33.8g; fat 7.9g; cholesterol 46mg; sodium 200mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2010
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 flavored shortening and instead of all nutmeg I used 1 tsp. of nutmeg and 1/2 tsp. of cinnamon. I made this into a dozen cupcakes using a Texas sized muffin tin. I definitely agree that this is best with a buttercream icing so I chose "Rick's Special Buttercream Frosting" from this site and replaced some of the cream with real maple syrup for a maple buttercream which gave it a light maple flavor. I piped that over top and then sprinkled a little nutmeg over top. These were so good that I'll most certainly be making these again for the holidays! Read More
(118)

Most helpful critical review

Rating: 1 stars
08/04/2015
It was anything but light and feathery. Read More
15 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/16/2010
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 flavored shortening and instead of all nutmeg I used 1 tsp. of nutmeg and 1/2 tsp. of cinnamon. I made this into a dozen cupcakes using a Texas sized muffin tin. I definitely agree that this is best with a buttercream icing so I chose "Rick's Special Buttercream Frosting" from this site and replaced some of the cream with real maple syrup for a maple buttercream which gave it a light maple flavor. I piped that over top and then sprinkled a little nutmeg over top. These were so good that I'll most certainly be making these again for the holidays! Read More
(118)
Rating: 5 stars
10/27/2010
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 don't think I've ever been disappointed with a cake recipe that called for it. As for the nutmeg, it's not that I thought there was anything wrong with using just nutmeg, but I wanted the more balanced flavor of both cinnamon and nutmeg - I used 1 tsp. cinnamon and 1/2 tsp. nutmeg and was happy with that ratio. I baked this as cupcakes, 350 degrees, 18-20 minutes. The title is very appropriate, as these are fluffy and really ARE "light as a feather" - no mistaking this for a pound cake or muffin at all! And just as I had suspected, the shortening and buttermilk did make these moist. I do disagree with the submitter on one point, however. She suggests this is best with a cream cheese frosting and I think that would be too heavy for this cake. I had some of my vanilla buttercream frosting left over so I just gave it a few good shakes of cinnamon, whipped it up again, and used it on these cupcakes. It was perfect! Very nice recipe, and certainly appropriate for this autumn season. Read More
(39)
Rating: 5 stars
01/23/2007
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 used the Brown Sugar Cream Cheese Frosting from this site and made three 2-layer cakes. A great way to repay a neighbor I owed a favor and get some extra babysitting points with my kids' grandparents!:) And of course I kept one for me! Thanks Jayne04! Read More
(15)
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Rating: 4 stars
11/24/2009
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 vanilla glaze. The texture is as my husband put it very fluffy as he helped himself to a second slice. Thanks for a delicious cake Jayne. Read More
(5)
Rating: 5 stars
01/12/2017
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 dusted it with confectioners' sugar. Use fresh nutmeg for a great not-too-sweet coffee break snack. Read More
(3)
Rating: 5 stars
10/13/2013
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 cloves and a pinch of ginger just because I love spices. I will be making this again and again! Thanks for the great recipe JANYEO4.:) Read More
(3)
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Rating: 5 stars
11/17/2013
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 frosted with the frosting from 'New Duchess Spice Cake w/ Maple Frosting' from AR. A delicious cake that I will be making again. Read More
(2)
Rating: 5 stars
02/15/2012
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 recipe. Just put 1 tablespoon of white vinegar in a measuring cup and add milk until you reach the 1 cup mark and let sit for 5min. Really easy cake to make it was eaten in 1 day. Read More
(2)
Rating: 5 stars
12/15/2014
Delicious cake! Very light with nicely crisped edges. I made mine in to cupcakes and they stuck to the liner so next time I will stick with a cake pan. Read More
(1)
Rating: 1 stars
08/04/2015
It was anything but light and feathery. Read More
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