Easy Nutmeg Cake Recipe

So come tea time and we want something sweet and spicy to eat. And the easiest thing to make is of course cake. So this time I made an easy nutmeg cake. It’s not that much different from other regular cake recipes. Just a bit of nutmeg and spice powder is all it takes! But it tastes delicious. So if you want to know how to make a simple nutmeg cake, but don’t want to take the trouble to add buttermilk or cream, here’s the recipe! It’s not overly soft and moist, but the glycerine makes it melt in your mouth and the nutmeg cake tastes flavorful.

Step by step Nutmeg Cake Recipe

Let’s start with the ingredients. This is what I used.
10 Eggs
500 Grams Butter
500 Grams Powder Sugar
3 drops Vanilla Essence
1 Tbsp Ground Nutmeg
500 Grams Maida or Refined Wheat Flour or All-Purpose Flour
1 Tsp 5 Spice Powder
1 Tsp Glycerine
1 Tsp Baking Powder

Start by measuring out your butter.

Beat the eggs in another vessel and then mix it in with the butter.

Add in the sugar, vanilla essence, and glycerine and blend together. If you want to enhance the taste, use brown sugar instead of white sugar. After this, in another vessel, mix the baking powder with your maida or plain flour before adding it to the main mixture and folding in. If you have a bag of just the right amount of flour, throw the baking powder in it and shake.

Lastly, add in the spice powder and grated nutmeg and mix. I also add a bit of food color sometimes. It’s not essential though since the nutmeg lends a good light brown color to the cake. Throw a few sprinkles on top if you want to make it look happier.

Preheat the oven to about 210 degrees Celsius. Pop the cake in and bake for about 50 minutes.

While I made this nutmeg cake, sis was making her special gluten-free rice cake. So we shared oven space as always. We’re not always battling for spac though. The Lightning Mcqueen cake for my friend Akshata’s son and the colorful mishmash sponge cake was a joint effort.

Tested the cake after 40 minutes, and after another 10 minutes, it was done.

We had unexpected guests drop in that day, so we served the cake right out of the oven; warm and moist. If we had known they were coming, we would have gotten some nice vanilla ice cream to go with it. Mmm…

Try out the recipe for yourself and let me know what you think!

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You can print off the list of ingredients and instructions to follow for making this recipe via the recipe card below (for home use only).

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