This is not that common of a cake, but it sure is good.

Carol

Recipe Summary

prep:
35 mins
cook:
25 mins
additional:
2 hrs
total:
3 hrs
Servings:
12
Yield:
2 9-inch layers
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Nutmeg Cake:
Caramel Icing:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round cake pans.

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  • Beat the butter and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs in three batches, blending them into the butter mixture fully. Stir in the vanilla.

  • Sift together the flour, baking powder, baking soda, nutmeg, and salt.

  • Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 the buttermilk, mixing gently. Continue adding the flour alternately with the buttermilk, mixing until combined. Spread the batter into the prepared pans.

  • Bake in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.

  • To make the Caramel Icing: In a medium saucepan, heat the brown sugar, cream or milk, and 1/4 cup butter until it boils. Boil for 2 minutes, then remove from heat. Let cool. Stir in confectioner's sugar and beat until smooth. Add more cream or milk or confectioner's sugar as needed to achieve desired spreading consistency. Makes about 1 1/3 cups.

Nutrition Facts

410 calories; protein 4.6g 9% DV; carbohydrates 66.4g 21% DV; fat 14.7g 23% DV; cholesterol 82.9mg 28% DV; sodium 319.3mg 13% DV. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/21/2009
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. Read More
(23)

Most helpful critical review

Rating: 3 stars
11/24/2016
Gave it 3 stars because the cake was amazing but the icing was not my favorite.... just a little too sweet for me thought there was way too much confectioners sugar. Had to add an extra tbsp of cream to get a less pasty consistency so I made a second batch because the first wasn't enough to cover the whole layer cake. This batch I used just 1 cup of confectioners sugar and it helped a lot. Next time I'll probably go with a cream cheese icing. Read More
(35)
57 Ratings
  • 5 star values: 34
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 3 stars
11/23/2016
Gave it 3 stars because the cake was amazing but the icing was not my favorite.... just a little too sweet for me thought there was way too much confectioners sugar. Had to add an extra tbsp of cream to get a less pasty consistency so I made a second batch because the first wasn't enough to cover the whole layer cake. This batch I used just 1 cup of confectioners sugar and it helped a lot. Next time I'll probably go with a cream cheese icing. Read More
(35)
Rating: 5 stars
11/12/2013
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. Read More
(33)
Rating: 5 stars
09/21/2009
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. Read More
(23)
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Rating: 4 stars
10/10/2003
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!!! Read More
(11)
Rating: 5 stars
05/09/2004
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!! Read More
(8)
Rating: 5 stars
12/14/2007
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. Read More
(8)
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Rating: 5 stars
12/02/2009
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. Read More
(7)
Rating: 5 stars
04/14/2007
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! Read More
(6)
Rating: 5 stars
03/28/2011
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. Read More
(5)