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.
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.
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.
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!!!
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!!
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.
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.
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!
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.
