NUTMEG FEATHER CAKE
This is a delicious, easy to make cake with a lovely texture, best when topped with cream cheese icing.
Provided by JAYNE04
Categories Desserts Cakes Yellow Cake Recipes
Time 55m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- 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 : Calories 218.3 calories, Carbohydrate 33.8 g, Cholesterol 46 mg, Fat 7.9 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 3.3 g, Sodium 200 mg, Sugar 21 g
NUTMEG CAKE
This is not that common of a cake, but it sure is good.
Provided by Carol
Categories Desserts Cakes Spice Cake Recipes
Time 3h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round cake pans.
- 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 : Calories 410.2 calories, Carbohydrate 66.4 g, Cholesterol 82.9 mg, Fat 14.7 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 8.8 g, Sodium 319.3 mg, Sugar 49.9 g
NUTMEG CHEESECAKE
Provided by Food Network
Categories dessert
Time 7h40m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Thickly brush a 9-inch springform pan with 1/2 of the melted butter and place in the freezer to harden, about 10 minutes. When hard, repeat to make a thick coating of butter.
- Adjust your oven rack to the lowest position and preheat the oven to 350 degrees F.
- In a mixer fitted with a paddle attachment (or using a hand mixer), beat the cream cheese until fluffy and very smooth. Beat in the extracts, nutmeg, sugar, and salt. One at a time, add the eggs, scraping down the bowl after each addition. Pour into the prepared pan and place the pan on a double-layer sheet of aluminum foil, with at least 3 inches of foil all around the pan. Fold the aluminum foil up around the sides of the pan.
- Fill a roasting pan large enough to hold the cake pan with hot water to a depth of about 1-inch, then lift the foil-wrapped cake into the roasting pan, keeping the foil turned up so that it prevents water from overflowing or seeping into the cake. The foil should not be closed over the top of the cake. Be careful not to tear any holes in the foil!
- Bake until the top of the cake is golden brown and dry to the touch, though still a bit soft in the center, about 1 1/2 hours. It should "shimmy" a bit when you shake the pan; it will firm up more as it cools.
- Remove the pan from the water bath, remove the foil, and let cool at room temperature 15 minutes. Refrigerate, uncovered, 2 hours before removing the cake from the pan.
- To remove the cake from the pan, first remove the sides. Cover the surface with plastic wrap. Place a large plate over the cake, then flip the cake over and onto the plate, tapping if necessary to help the cake come away from the pan bottom. If tapping doesn't do the trick, try a blow torch or stove burner to warm the bottom of the pan to loosen it.
- Remove the pan bottom and evenly sprinkle the exposed surface with graham cracker crumbs. Place a serving plate over the crumbs and flip the cake again so that the crumbs form the bottom crust and the top is covered with plastic. Refrigerate, lightly covered, at least 3 hours or overnight before serving.
NUTMEG CAKE
Make and share this Nutmeg Cake recipe from Food.com.
Provided by KlynnPadilla
Categories Dessert
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Cream 1/2 cup butter and the sugar. Add eggs one at a time, beating well after each.
- Sift together the flour, baking powder, soda, nutmeg and salt; add alternately with buttermilk to the creamed mixture, beating well after each addition.
- Pour into greased and floured cake pans (9 inch?). Bake for 25 minutes.
- Meanwhile, combine remaining butter, cream and brown sugar in saucepan. Bring to boil. Pour over warm cake layer; top with coconut and chopped nuts if desired. Cool. Turn cooled untopped cake layer onto platter. Top with other cake layer, topping side down.
ARMENIAN NUTMEG CAKE
Armenia is famous for its sweet and spicy nutmeg cake. It has a crunchy base and light cake topping, and tastes delicious. This recipe was given to me 16 years ago by the mother of one of my son's kindergarten friends. Tried and true!
Provided by Daydream
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9 inch square pan, and line with baking paper if desired.
- Combine flour, baking powder and salt, then rub in the butter until the mixture resembles fine breadcrumbs.
- You can do this with the tips of your fingers or in your food processor.
- Then add sugar, and combine.
- Press half this mixture evenly over the base of the prepared cake pan, and reserve other half.
- Dissolve baking soda in milk (or sour cream), add beaten egg and nutmeg, then add to reserved mixture.
- Combine well.
- Pour into pan and sprinkle nuts, and some cinnamon if desired, over top.
- Bake in oven for 45 minutes to 60 minutes (start testing for doneness with a skewer after about 45 minutes).
- Allow to stand for 10 minutes before turning onto a wire rack to cool.
Nutrition Facts : Calories 335, Fat 12.3, SaturatedFat 5.8, Cholesterol 38.7, Sodium 242.3, Carbohydrate 53.7, Fiber 0.9, Sugar 35.8, Protein 4.2
NUTMEG POUND CAKE
This recipe was given to me by my friend, Kelly. She is famous for this cake. She suggests using a tube pan which has a bottom that lifts out which makes it easier to get the cake out of the pan.
Provided by Jenny Frenny
Categories Dessert
Time 1h35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter and flour a bundt or tube pan.
- Cream butter and sugar in a mixer. Add the nutmeg. Be sure to scrape the sides of the bowl.
- Add one egg at a time amd mix well.
- Mix flour, baking powder and salt in another bowl.
- Alternate adding the flour mixture and the milk until all is incorporated. (Do not over mix or you risk a tough cake.).
- Bake at 350 degrees for 1 hour 15 minutes. A tooth pick inserted in center should come out clean. Let cake cool then loosen sides with a knife.
- (This recipe can be divided into two loaf pans, adjust the cooking time to 55 min to 1 hour. Be sure the center is done by checking with a toothpick.).
NUTMEG CAKE
Steps:
- Preheat oven to 325 degrees F. Grease and flour 9x5x3 inch loaf pan. Mix together flour, baking powder, salt and nutmeg. With a mixer on medium speed beat the butter for 30 seconds. Gradually add the sugar, beating 6 minutes or until fluffy. Add the eggs one at a time beating 1 minute after each. Scrape the bowl frequently. Gradually add dry ingredients to egg mixture, beating on low speed just until thoroughly combined. Turn batter into the pan and bake 55 to 65 minutes or untill cake tester comes out clean. Cool on a wire rack. (great with summer berries and homemade ice cream or fresh whipped heavy cream flavored with a tablespoon of brandy) also you can glaze it with 1/4 bourbon and a 1/4 cup sugar
ARMENIAN NUTMEG CAKE
I am not sure this is really an Armenian recipe. It was given to my mum by her Armenian friend so we always called it Armenian Nutmeg Cake. It's really quick and easy to prepare. Travels well so good for a picnic.
Provided by Coasty
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 180C or 160C convection.
- Combine sugar,and sifted flour, baking powder, and salt.
- Rub in butter until mixture resembles fine breadcrumbs.
- Press half the mixture into a well greased 20cm square pan.
- Dissolve baking soda in milk, add egg and nutmeg and pour over remaining sugar and flour mixture.
- Mix well, then spoon into pan on top of pressed in mixture.
- Sprinkle walnuts over.
- Bake in preheated oven for 1 hour.
- Allow to stand 15 minutes before turning out on to a wire rack to cool.
Nutrition Facts : Calories 417.1, Fat 15.6, SaturatedFat 7.5, Cholesterol 51.3, Sodium 539.4, Carbohydrate 66.5, Fiber 0.9, Sugar 42.7, Protein 4.7
NUTMEG CAKE
comes from The Spice and Herb Bible, 2nd. Edition. Haven't made, but will soon. It looks like it could be a wonderful coffee cake. It is alittle different due to the allspice and coriander.
Provided by ChefRed
Categories Dessert
Time 1h25m
Yield 1 4-8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 and butter sides of an 8-inch round cake pan. Line the base with greased parchment paper. Set aside.
- Mix together flour, brown sugar, cinnamon, allspice, and coriander, then rub the butter into the mixture until it resembles coarse bread crumbs. Spoon half of this mixture over the base of the prepared pan.
- Whisk the egg and nutmeg into the milk, then add to the remaining flour mixture to make a very runny batter. Stir thoroughly. Pour the batter over the crumbs in the pan.
- Bake for 70 minutes, or until golden brown and springy to touch in the center. Cool in the tin for a few minutes, then turn out and cool thoroughly on a wire rack.
- *Note: If you can't find self-rising flour, substitute an equal amount of all-purpose flour and add 1 tbsp baking powder and 1 tsp salt.
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