Mom’s Nutmeg Cake…

Holidays bring thoughts of my Momma…

I thought she was a wonderful cook … She had cooked since she was a little girl… right along side of her Mother … They baked and cooked every day for her brothers and Dad who worked on the farm where she was raised…

Of course everything was made from scratch… baking consisted of fresh eggs laid by their chickens flour ground at a mill butter churned from the milk of their cows… Sugar and spices were usually bought at the country grocery store on the main road…

So when Mom made her “nutmeg” cake it was just so delicious!… She could whip it up with the greatest of ease…

I’ve been thinking of making this wonderful smelling cake since I bought some fresh nutmeg a few weeks ago… fresh… meaning the seeds

I love grating it on my cappuccino … makes it “just right”…

I found a recipe that sounded like the one my Mom  used… and have put it together today… I will share with my sister… since it was one of her favorites too…

Mom tried to fool her once we she had gotten quite old… by using a white cake mix and mixing in some nutmeg spice … My sister knew right away it was not the same… We still laugh about that day

The recipe I used was on “”…


3 eggs, room temp

1/2 cup butter, softened

1-1/2 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 ( Like I said, I prefer grating the nutmeg seed )

1/4 teaspoon salt


1. Pre-heat Oven to 350 degrees F .

2. Beat butter and sugar until light and fluffy

3. Add eggs one at a time… blending

4. Add vanilla

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

4. Add 1/2 of flour mixture to butter/sugar and 1/2 of buttermilk…beating with mixer

5. Add remaining flour mixture and milk… beating again

6. Spread batter into two 8″ round cake pans that have been lightly greased

Bake 30 minutes… Let cakes cool before adding your favorite frosting…

Mom always used a fluffy white frosting… The recipe calls for a caramel frosting… some say cream cheese frosting… and some say just sprinkle with powdered sugar

That would be my preference… because I like plain cake… no frosting… Weird I now!

Photo of Nutmeg Cake

My Nutmeg Cake… plain as you see… the way I like it…

I’ve decided to make my sisters with frosting… She will like it better that way…

Maybe you will try this old recipe… It is such a wonderful Fall smell with that Nutmeg Spice


A tidbit about the Spice, Nutmeg…

Description of Nutmeg :

STRONG Nutmeg is one of the more popular spices in use today. The term nutmeg applies to both the spice itself and the tree from which it is derived.

Though it is not a commonly known fact, the nutmeg tree  actually gives forth two slightly different spices. Obviously one of them is nutmeg. Nutmeg (the spice) is actually the inner part of the seed, the kernel. The other one is mace , which is derived from the inner covering of the seed .

The Nutmeg tree is from the Evergreen  family.

5 thoughts on “Mom’s Nutmeg Cake…

  1. Pingback: Thanksgiving Rescue Tips - The Homeschool Scuttle

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