Light Nutmeg Cake

Light Nutmeg Cake

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12 people made this

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


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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