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 FEATHERCAKE
My grandmother, Mere, always made this. I recently found the same recipe in a 1940's Better Homes & Garden cookbook. It is such a different tasting cake thanks to the nutmeg. I sometimes use carmel frosting for those who are not coconut fans. But the included frosting is the cakes crowning glory.
Provided by thistleridge
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Mix dry ingredients.
- In a separate bowl cream butter, shortening vanilla and eggs. Beat for 1 minute.
- Add dry ingredients, alternating with buttermilk.
- Grease and flour a 13 X 9" pan.
- Pour in mixture and bake at 350°F for 30 minutes.
- Meanwhile to make frosting mix all frosting ingredients together and set aside.
- After the cake has baked for 30 minutes, remove and cover the cake with frosting, spreading to all sides.
- Return to oven and turn onto broil. Stand by for 1-2 minutes till the frosting in brown.
Nutrition Facts : Calories 528.1, Fat 26, SaturatedFat 15.4, Cholesterol 93.9, Sodium 387.8, Carbohydrate 69.7, Fiber 2.2, Sugar 48.4, Protein 6.2
NUTMEG CHEESECAKE
Provided by Food Network
Time 7h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Thick brush a 9-inch springform pan with half 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 heat the oven to 350 degrees F.
- Beat the cream cheese in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy and very smooth. Beat in the extracts, nutmeg, sugar, and salt. Add the eggs one at a time, scraping down the bowl after each addition. Pour into pan. Place the pan on a double-layer sheet of aluminum foil, with at least 3 inches of foil all around 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 the with plastic wrap. Place a large plate over the cake, then flip the cake over 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
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.
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.
CHRISTMAS NUT CAKE
This nut loaf is all nuts. I have never met anyone who didn't like it - except for a few nuts!
Provided by Richard Reisner
Categories Desserts Cakes Holiday Cake Recipes
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line two 5x9 inch loaf pans with greased parchment paper.
- Combine the almonds, Brazil nuts, walnuts, pecans, dates, red and green cherries; mix well.
- Sift together the flour, sugar, baking powder and salt. Combine with nut mixture and mix well.
- Beat eggs and vanilla, add to nut and flour mixture and mix well.
- Press into 2 lined loaf pans and bake for 1 1/2 to 2 hours. Set aside for 5 minutes and remove from pans. Completely cool on wire rack.
Nutrition Facts : Calories 598.3 calories, Carbohydrate 51.9 g, Cholesterol 31 mg, Fat 41.2 g, Fiber 8.3 g, Protein 13.6 g, SaturatedFat 7.7 g, Sodium 122.3 mg, Sugar 35.1 g
NUTMEG LOAF
This is a newly acquired recipe that I've already made countless times. Nutmeg adds a palate-pleasing taste.-Dorothy Knapp, Mt. Morris, New York
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, nutmeg, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Pour into a 9x5-in. loaf pan that has been coated with cooking spray. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 156 calories, Fat 6g fat, Cholesterol 14mg cholesterol, Sodium 157mg sodium, Carbohydrate 22g carbohydrate, Fiber 3g protein.
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.
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 Spice Cake
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 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 CRUMB CAKE
Provided by Melanie Barnard
Categories Cake Breakfast Dessert Kid-Friendly Quick & Easy Nutmeg Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Coat an 8-inch square baking pan with nonstick oil spray.
- Melt the butter in a medium saucepan or in a mixing bowl in a microwave oven.Stir in the flour, brown sugar, and nutmeg until the mixture resembles coarse crumbs. Measure out and reserve 1/2 cup of the crumbs.
- In a small bowl, whisk the baking soda into the buttermilk or yogurt, then whisk in the vanilla and egg yolk. Stir the liquid ingredients into the dry ingredients. Spread the batter evenly in the pan, then sprinkle with the reserved 1/2 cup crumbs.
- Bake until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Serve warm or at room temperature on the day of baking. (The cake may be covered and frozen for up to 1 month.)
NUTMEG COFFEE CAKE
A nice flavorfull cake for morning coffe or afternoon/evening snack. Nutmeg adds a deliteful flavor to this cake.
Provided by Steve P.
Categories Breads
Time 1h5m
Yield 1 Nine inch square cake, 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease a 9-inch square baking dish.
- Set aside.
- In a large mixing bowl, combine sugar, flour, baking powder, baking soda and salt.
- Cut butter into small pieces.
- With a pastry cutter, two forks or your fingertips, blend butter into flour mixture until it resembles fine cornmeal.
- Take half of it and press into the bottom of the baking dish.
- In a small bowl, combine milk, egg and nutmeg.
- Add to remaining flour mixture along with chopped walnuts.
- Spoon over the mixture in pan.
- Bake for 4550 minutes until toothpick inserted in center comes out clean.
- Let cool in pan slightly before turning out onto a wire rack to cool.
Nutrition Facts : Calories 444.8, Fat 21.5, SaturatedFat 11, Cholesterol 68, Sodium 517.1, Carbohydrate 59.5, Fiber 1.2, Sugar 35.6, Protein 5.6
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