Light Nutmeg Cake

    55 minutes

    A delicious nutmeg cake, light as a feather and with a beautiful texture. Best when topped with cream cheese icing.

    14 people made this

    Serves: 15 

    • 65g butter, softened
    • 65g copha
    • 1 1/2 cups (330g) white sugar
    • 1/2 teaspoon vanilla essence
    • 3 eggs
    • 2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1 1/2 teaspoons ground nutmeg
    • 1/4 teaspoon salt
    • 1 cup (250ml) buttermilk

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 180 degrees C. Grease a 20x30cm baking dish.
    2. In a large bowl, cream together the butter, copha and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking powder, bicarb soda, nutmeg and salt; stir into the creamed mixture alternately with the buttermilk until just blended. Pour the batter into the prepared pan.
    3. Bake for 40 minutes in the preheated oven until the cake springs back when pressed lightly in the centre. Cool completely before icing.

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    Reviews in English (15)


    OMG! This cake is absolutely delicious, perfectly spiced and has just the right about of sweetness. It's so moist and yes, just as the title states - it's light as a feather! I used butter flavored shortening and instead of all nutmeg I used 1 tsp. of nutmeg and 1/2 tsp. of cinnamon. I made this into a dozen cupcakes using a Texas sized muffin tin. I definitely agree that this is best with a buttercream icing so I chose "Rick's Special Buttercream Frosting" from this site and replaced some of the cream with real maple syrup for a maple buttercream which gave it a light maple flavor. I piped that over top and then sprinkled a little nutmeg over top. These were so good that I'll most certainly be making these again for the holidays!  -  13 Dec 2010  (Review from Allrecipes USA and Canada)


    As I looked over the recipe I just knew this was going to be good. First, the combination of butter (for flavor) and shortening (because butter cakes can be dry). And then the buttermilk - I don't think I've ever been disappointed with a cake recipe that called for it. As for the nutmeg, it's not that I thought there was anything wrong with using just nutmeg, but I wanted the more balanced flavor of both cinnamon and nutmeg - I used 1 tsp. cinnamon and 1/2 tsp. nutmeg and was happy with that ratio. I baked this as cupcakes, 350 degrees, 18-20 minutes. The title is very appropriate, as these are fluffy and really ARE "light as a feather" - no mistaking this for a pound cake or muffin at all! And just as I had suspected, the shortening and buttermilk did make these moist. I do disagree with the submitter on one point, however. She suggests this is best with a cream cheese frosting and I think that would be too heavy for this cake. I had some of my vanilla buttercream frosting left over so I just gave it a few good shakes of cinnamon, whipped it up again, and used it on these cupcakes. It was perfect! Very nice recipe, and certainly appropriate for this autumn season.  -  25 Oct 2010  (Review from Allrecipes USA and Canada)


    This was very good. I followed the recipe exactly, except I baked it in three 8" round pans, so I cut back on the time. I liked it so much, I made another batch, ending up with 6 cakes. I used the Brown Sugar Cream Cheese Frosting from this site and made three 2-layer cakes. A great way to repay a neighbor I owed a favor, and get some extra babysitting points with my kids' grandparents! And, of course, I kept one for me! Thanks Jayne04!  -  23 Jan 2007  (Review from Allrecipes USA and Canada)