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
EGGNOG CUPCAKES WITH WHIPPED EGGNOG BUTTERCREAM
Great cupcake recipe for Christmas time! Garnish with sprinkles. Store in refrigerator.
Provided by liz_lively37
Categories Desserts Cakes Cupcake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper baking cups.
- Stir flour, sugar, nutmeg, baking powder, baking soda, and salt together for cupcakes in a medium bowl. Beat 1/2 cup butter in a large bowl until creamy, about 1 minute. Add flour mixture all at once and beat until mixture is crumbly.
- Add eggs; beat about 30 seconds. Scrape the sides and bottom of the bowl well and beat until light in color and a bit fluffy, about 1 minute. Scrape the bowl again. Gently beat in eggnog just until combined and batter is silky and smooth. Divide batter evenly among prepared muffin cups.
- Bake in the preheated oven until tops of cupcakes spring back when touched lightly and a toothpick inserted into the centers comes out clean, 25 to 28 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Meanwhile, whisk sugar and flour for frosting in a 2-quart saucepan. Whisk in eggnog and nutmeg until no lumps remain. Turn heat to medium and heat, beating with the whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from the heat and scrape mixture into a bowl. Cool completely, about 45 minutes.
- Beat butter and salt in a large bowl with an electric mixer until creamy. Pour in the cooled eggnog mixture, beating until light and creamy. If frosting looks curdled or separated, keep beating. It will come together after a few minutes.
- Spread or pipe frosting onto the cooled cupcakes.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 49.8 g, Cholesterol 110.7 mg, Fat 26.4 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 16.3 g, Sodium 140.2 mg, Sugar 36.2 g
NUTMEG SUGAR CRISPS
My grandma shared her recipe for these old-fashioned sugar cookies with the unexpected taste of nutmeg. They are light, crunchy and so delicious. That's why they're always a part of the Christmas tradition.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugars. Beat in egg and vanilla; mix well. Combine the flour, baking soda, cream of tartar, nutmeg and salt; add to the creamed mixture and mix well. Refrigerate for 1 hour. , Shape into 3/4-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 101 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 79mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
NUTMEG CUPCAKES
Make and share this Nutmeg Cupcakes recipe from Food.com.
Provided by donna in niagara f
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 9
Steps:
- Place raisins in small saucepan, cover with water and simmer for approx.
- 15 min.
- until 1/2 cup of juice removed.
- Meanwhile, cream shortening, sugar and egg together.
- In another bowl mix together flour, salt and nutmeg.
- Add the 1 tsp baking soda to the 1/2 cup of hot juice from raisins.
- Alternate adding flour mixture and juice mixture to creamed shortening mixture ending in flour mixture.
- Stir in raisins.
- Place batter in 12 paper lined muffin cups.
- Bake in pre-heated 350 degree oven for 20 minutes or until golden brown.
Nutrition Facts : Calories 242, Fat 9.2, SaturatedFat 2.4, Cholesterol 17.6, Sodium 306.8, Carbohydrate 38.9, Fiber 1.1, Sugar 23.4, Protein 2.7
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