This simple and easy-to-make nutmeg cake is just delicious! A tea-time treat that’s warm and soft.
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.
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.
What Ingredients do You need to make Nutmeg cake?
These are the ingredients I used – Eggs, Butter, Powdered Sugar, Vanilla Essence, Ground Nutmeg, Maida or Refined Wheat Flour or All-Purpose Flour, Spice Powder, Glycerine, and baking powder.
How to Make Nutmeg Cake?
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 space 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!
Nutmeg Cake (with Sprinkles)
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- 250 g All Purpose Flour (Maida / Plain Flour / Refined Flour) (All Purpose Flour aka Maida)
- 5 Eggs
- 250 g Butter
- 250 g Powder Sugar Use brown sugar if you want the cake softer.
- 2 drops Vanilla Essence
- 0.5 Tablespoon Nutmeg Powder
- 0.5 teaspoon 5 Spice Powder
- 0.5 teaspoon Glycerine
- 0.5 teaspoon Baking Powder
- 1 Tablespoon Sprinkles Optional
- In your main vessel, let the butter soften.
- Beat the eggs and add them to the butter.
- Add sugar, vanilla essence, and glycerine to this mixture.
- Mix the baking powder with the flour in another vessel before adding it to the egg mixture.
- Blend in the spice powder and grated nutmeg.
- Add color and sprinkles if you want.
Please click to rate the recipe! Left you don’t like it, right you love it!
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
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Questions About Baking Nutmeg Cake
How Long Can You Store Nutmeg Cake?
Nutmeg Cake can be stored in an air-tight container in the refrigerator for about a week and in the freezer for about 3 months.
What Type Of Nutmeg Can I Use For This Cake?
You can use ground nutmeg (Jaiphal) powder or even grate a part of a whole Nutmeg to make the nutmeg powder. The second option would be a bit more coarse.
What Is Nutmeg?
Nutmeg is a spice that is used the world over. In India, it is called Jaiphal. Nutmeg is an aromatic seed of the evergreen tree, Myristica fragrans which is native to Indonesia. It was introduced to India in the late 18th century and is now grown in parts of South India.
If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.
Christmas with the Rebellos:
East Indian Meals & Desserts from Abby's Plate
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Other Recipes You Might Like
- Christmas Date Rolls
- Gluten-Free Sand Cake
- Custard Powder Halwa
- East Indian Kimad Recipe (Warm alcoholic drink)
- Boiled Egg Chilly Fry
Although Sarah has worked in travel for 15 years and specializes in Africa, she loves music, wine, food, and travel. Armed with her Canon, she’s on a mission to photograph food showcasing her East Indian community’s traditional recipes on the blog. And Abby is forever grateful!