Nutmeg Feather Cake

Elizabeth Osborne
Nutmeg Feather Cake
Nutmeg Feather Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup butter, softened

  • 1 1/2

    cups white sugar

  • 1

    teaspoon vanilla extract

  • 3

    eggs

  • 2

    cups all-purpose flour

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • 1 1/2

    teaspoons ground nutmeg

  • 1/4

    teaspoon salt

  • 1

    cup buttermilk

Directions

1. reheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. 2. In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking powder, baking 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 30-35 minutes in the preheated oven, until the cake springs back when pressed lightly in the center. Cool completely before frosting. Note: If you want to use powdered buttermilk, add the powder to the dry ingredients, and then add 1 cup water at the time for the liquid buttermilk. I use the powdered kind because it keeps for a long time. Broiled Coconut Frosting * 1/2 c butter, softened * 1 cup brown sugar * 1/4 milk * 2 cups shredded coconut Cream butter and sugar together, then mix in milk. Stir in coconut. Spread evenly over cooled cake. Put under broiler on high until frosting is bubbling 2-4 minutes. Allow to cool before cutting.

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