Nutmeg Pound Cake Recipes

NUTMEG POUND CAKE

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 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.