Buttermilk Nutmeg Cake with Caramel Icing

    Buttermilk Nutmeg Cake with Caramel Icing

    (37)
    9saves
    50min


    32 people made this

    A simple tea cake with a nice buttermilk nutmeg taste. Sprinkle the icing with nutmeg for extra zing.

    Ingredients
    Serves: 24 

    • 3 eggs
    • 125g butter, softened
    • 1 1/2 cups white sugar
    • 250g buttermilk
    • 1 teaspoon vanilla essence
    • 2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 2 teaspoons ground nutmeg
    • 1/4 teaspoon salt
    • 1/2 cup packed brown sugar
    • 3 tablespoons cream (or milk)
    • 60g butter
    • 1 1/2 cups icing sugar

    Directions
    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Lightly grease two 23cm round cake tins.
    2. In a small bowl beat eggs well. In large bowl, cream the butter and the white sugar until light and fluffy. Mix in the beaten eggs and stir until well combined. Add the vanilla to the buttermilk.
    3. Mix together the flour, baking powder, bicarbonate of soda, nutmeg and salt. Add the flour mixture and the buttermilk alternately to the creamed mixture, beginning and ending with the flour mix. Spread batter into prepared pans.
    4. Bake at 180 degrees C for 25 to 30 minutes or until a skewer inserted in the centre of the cakes comes out clean. Let cakes cool then ice with caramel icing.
    5. To make the icing: heat the brown sugar, cream or milk, and butter butter until it boils. Boil for 2 minutes then remove from heat. Let cool. Stir in the icing sugar and beat until smooth. Add more cream or milk or sugar if needed to achieve desired spreading consistency. Makes about 1 1/3 cups of icing.
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    Reviews and Ratings
    Global Ratings:
    (37)

    Reviews in English (37)

    by
    21

    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.  -  18 Sep 2009  (Review from Allrecipes USA and Canada)

    by
    13

    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.  -  12 Nov 2013  (Review from Allrecipes USA and Canada)

    by
    10

    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!!!  -  13 Mar 2000  (Review from Allrecipes USA and Canada)

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