Vintage Nutmeg Feather Cake Recipes

NUTMEG FEATHERCAKE

Nutmeg Feathercake image

My grandmother, Mere, always made this. I recently found the same recipe in a 1940's Better Homes & Garden cookbook. It is such a different tasting cake thanks to the nutmeg. I sometimes use carmel frosting for those who are not coconut fans. But the included frosting is the cakes crowning glory.

Provided by thistleridge

Categories Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

2 cups flour
2 teaspoons nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup shortening
1 1/2 cups brown sugar
1/2 teaspoon vanilla
3 eggs
1 cup buttermilk
6 tablespoons butter, melted
2/3 cup brown sugar
1/4 cup cream
1 cup coconut
1/2 teaspoon vanilla

Steps:

Mix dry ingredients.
In a separate bowl cream butter, shortening vanilla and eggs. Beat for 1 minute.
Add dry ingredients, alternating with buttermilk.
Grease and flour a 13 X 9" pan.
Pour in mixture and bake at 350°F for 30 minutes.
Meanwhile to make frosting mix all frosting ingredients together and set aside.
After the cake has baked for 30 minutes, remove and cover the cake with frosting, spreading to all sides.
Return to oven and turn onto broil. Stand by for 1-2 minutes till the frosting in brown.

Nutrition Facts : Calories 528.1, Fat 26, SaturatedFat 15.4, Cholesterol 93.9, Sodium 387.8, Carbohydrate 69.7, Fiber 2.2, Sugar 48.4, Protein 6.2

NUTMEG FEATHER CAKE

Nutmeg Feather Cake image

This is a delicious, easy to make cake with a lovely texture, best when topped with cream cheese icing.

Provided by JAYNE04

Categories Desserts Cakes Yellow Cake Recipes

Time 55m

Yield 15

Number Of Ingredients 11

Ingredients

¼ cup butter, softened
¼ cup shortening
1 ½ cups white sugar
½ teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons ground nutmeg
¼ teaspoon salt
1 cup buttermilk

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
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.
Bake for 40 minutes in the preheated oven, until the cake springs back when pressed lightly in the center. Cool completely before frosting.

Nutrition Facts : Calories 218.3 calories, Carbohydrate 33.8 g, Cholesterol 46 mg, Fat 7.9 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 3.3 g, Sodium 200 mg, Sugar 21 g

VINTAGE NUTMEG FEATHER CAKE

Vintage Nutmeg Feather Cake image

Found this cake in my Grams old cookbook on a recipe card dated 1952...if you love nutmeg, you will love this cake...she has wrote on the card to serve with with a pat of butter. I frosted mine. Enjoy!

Provided by Cassie *

Categories Cakes

Time 35m

Number Of Ingredients 16

Ingredients

1/4 c soft butter
1/4 c crisco shortening
1 1/2 c sugar
3 beaten eggs
2 c flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp nutmeg
1 c buttermilk
1/2 tsp vanilla extract
FROSTING
4 oz cream cheese, softened
1/2 tsp vanilla
1 c confectioners' sugar
1 1/2 - 2 Tbsp milk, or heavy cream

Steps:

1. Preheat oven to 350 degree F. Spray a 9 x 13 baking pan with non stick cooking spray In a large mixing bowl, beat butter, shortening and sugar until well blended. Add the eggs and beat well.
2. Sift together the flour, nutmeg, baking powder, baking soda, salt.
3. Add the flour mixture to the shortening mixture, alternating with the buttermilk. Ending with flour. Blend in the vanilla.
4. Spread into prepared baking pan. Bake for 25 - 35 minutes, or until cake is golden and tests done with a pick. Cool and serve with frosting or as my Gram did, with a pat of butter while warm.
5. Frosting: - If you like a lot of frosting you may want to double the recipe...I just frost as served... Whip the cream cheese on high for 1 minute until fluffy. Add vanilla and slowly stir in the confectioner's sugar. Add milk 1 tablespoon at a time until it reaches the right consistency. The icing will be thick but pourable.

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