Thursday, September 17, 2015

Nutmeg Cake and Caramel Frosting by C.H. Admirand

I shared a pic of this cake on FB recently, and one of my author friends, Terri Brisbin asked me to share the recipe. I thought it would be easier to type it up on my blog and share the link on FB...soooo, goes :) 

Readers, please check out Terri's latest releases Rising Fire and Raging Sea! 

Nutmeg Cake

1/2 c. butter
1 and 1/2 c. sugar
1/2 tsp vanilla
3 eggs, well beaten
2 c. sifted cake flour
1 to 2 tsps ground nutmeg
1 tsp baking powder
1/4 tsp salt
1 c. buttermilk

Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans...or one 10 inch spring form pan. I like to use the fancy bottom...instead of the straight cake bottom. Since it was the first time I baked this cake, I didn't want to use the bundt times can be tricky with our old oven :).

Cream butter and sugar with beaten eggs and vanilla. Sift dry ingredients, add to butter mixture alternately with the buttermilk. Pour into greased and floured spring form pan. Bake for 45 minutes to an hour, checking after 45 minutes...bake times are different for every oven. I just kept putting 10 minutes on the timer after 45 minutes and watched it like a hawk. Sorry that I forgot to write down the exact time. But cooking and baking is always an adventure in our house :)

Caramel Frosting (tastes like a Praline :) - frosting will harden when cooled
1/2 c. butter
1 c. packed brown sugar (we love the dark brown sugar)
1/4 c. milk
2 d. powdered sugar
1 tsp. vanilla

Heat butter until melted, stir in brown sugar and heat to boiling over medium heat, stirring constantly for about 5 to 10 minutes. Reduce to simmer for a few more minutes, stirring constantly, slowly add in milk and heat to boiling. Remove from heat and cool. Gradually add in the powdered sugar and vanilla, ice cooled cake.'s what for breakfast...well only if there's no pie LOL! 



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