Nutmeg Christmas Cake

Nutmeg Christmas Cake

This nutmeg cake is not that common of a cake, but it sure is good.


Nutmeg Cake:

  • 3 eggs, room temperature

  • ½ cup butter, softened

  • 1 ½ cups white sugar

  • 1 cup buttermilk

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 2 teaspoons ground nutmeg

  • ¼ teaspoon salt

Caramel Icing:

  • ½ cup packed brown sugar

  • 3 tablespoons cream

  • ¼ cup butter

  • 1 ½ cups confectioners' sugar


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 (9-inch) round cake pans.

  2. Make nutmeg cake: Beat 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 eggs, one at a time, until well-blended. Stir in vanilla.

  3. Sift together flour, baking powder, baking soda, nutmeg, and salt.

  4. Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 of the buttermilk, mixing gently. Continue adding flour mixture alternately with buttermilk, mixing until combined. Spread batter into the prepared pans.

  5. Bake in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 25 to 30 minutes. Let cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.

  6. Make caramel icing: Combine brown sugar, cream, and butter in a medium saucepan over medium-high heat. Boil for 2 minutes, then remove from heat and let cool.

  7. Stir in confectioner's sugar and beat until smooth. Add more cream or confectioner's sugar to achieve desired spreading consistency.


Sisi Lola Nutmeg