NUTMEG POUND CAKE
- WineCheeseScallops
- Nov 27, 2024
- 5 min read
Updated: Mar 11
Indulge in the warm, aromatic goodness of Nutmeg Pound Cake—a delightful twist on a classic dessert! Perfectly moist with a buttery crumb, this pound cake is infused with the cozy spice of nutmeg, making it a wonderful centerpiece for any gathering or a simple treat to savor at home. Whether paired with a dollop of whipped cream, a drizzle of glaze, or enjoyed as-is, this cake is destined to be a new family favorite.
What sets this recipe apart is its rich texture and perfectly balanced flavor, achieved with the ideal blend of butter, shortening, and milk. Plus, it’s baked in a classic bundt pan for that timeless shape. Trust us, once the scent of nutmeg fills your kitchen, you’ll understand why this cake is so irresistible!
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Nutmeg:
Nutmeg is the star of this recipe, bringing a warm, slightly sweet, and spicy flavor that elevates the pound cake from simple to sensational. Nutmeg is a seed derived from the Myristica fragrans tree, often used in baking, savory dishes, and drinks like eggnog. It’s known for its aromatic qualities, which deepen the flavor profile of desserts. A little nutmeg goes a long way—this spice adds depth and warmth without overpowering the buttery richness of the cake.
Butter:
Butter is the backbone of this pound cake, providing a rich, creamy texture and a melt-in-your-mouth quality. Using room-temperature butter ensures it creams easily with sugar, creating air pockets that contribute to the cake's light yet dense texture. Its flavor also harmonizes beautifully with the nutmeg, rounding out the cake’s taste profile.
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This Nutmeg Pound Cake is inspired by the comforting flavors of holiday baking and the simplicity of traditional pound cakes. It’s a nostalgic recipe that brings back memories of family gatherings and cozy afternoons by the fireplace. The inclusion of nutmeg takes the classic pound cake to the next level, giving it a unique warmth that feels festive yet versatile enough for any time of the year. We developed this recipe to be approachable yet impressive, making it ideal for bakers of all skill levels.
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Tips, Serving Suggestions, and Storage Advice
Use Fresh Nutmeg: Grating fresh nutmeg enhances the flavor and aroma compared to pre-ground versions.
Room-Temperature Ingredients: Ensure the butter, shortening, and eggs are at room temperature for smoother mixing.
Greasing the Pan: Use a non-stick bundt pan and a flour-based spray like Baker’s Joy for easy release.
Check for Doneness: Start checking at the 1-hour mark using a toothpick or cake tester. Every oven is different!
Cooling Matters: Let the cake cool in the pan for at least 30 minutes to prevent it from sticking.
Glaze Option: For extra flair, drizzle a simple nutmeg or vanilla glaze over the cooled cake.
Pairing Ideas: Serve with whipped cream, fresh berries, or a scoop of vanilla ice cream.
Storage: Store in a covered cake stand or wrapped tightly with plastic wrap to keep it moist.
Freezing: Slice and freeze individual pieces for a quick treat later—just thaw at room temperature.
Elevate Presentation: Dust with powdered sugar before serving for a simple, elegant finish.
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Unique Recipe Qualities
Features nutmeg as the centerpiece for a warm, cozy flavor.
Combines butter and shortening for a moist yet structured crumb.
Uses a bundt pan for a beautiful, classic presentation.
Easy-to-follow instructions perfect for novice bakers.
Nostalgic and comforting dessert for any occasion.
Pairs beautifully with toppings like whipped cream or glaze.
Versatile storage and reheating options for extended freshness.
Ideal for holiday baking or family gatherings.
Balanced sweetness that’s not overpowering.
Impressively moist texture that keeps well for days.
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Ingredients:
1 cup butter (room temperature)
½ cup shortening (room temperature)
3 cups sugar
5 eggs
3 cups flour
½ tsp baking powder
½ tsp salt
2 tsp nutmeg
2 tsp vanilla
1 cup milk
Instructions:
Preheat oven to 325°F.
Grease and flour a bundt pan, or use a flour-based spray like Baker’s Joy.
In a stand mixer, cream the butter, shortening, and sugar on medium speed.
Add eggs one at a time, mixing well after each addition.
Gradually add the flour, one cup at a time, to prevent splattering.
Mix in the baking powder, salt, nutmeg, vanilla, and milk until just combined.
Pour the batter into the prepared bundt pan and bake for 1 hour. Check for doneness with a toothpick; continue baking in 5-minute increments if needed. The cake typically takes about 1 hour and 20 minutes.
Let the cake cool in the pan for at least 30 minutes before turning it onto a cooling rack.
Once completely cool, store in a covered cake stand or wrap tightly in plastic wrap.
MUST-HAVE TOOLS FOR THIS RECIPE
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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FAQ | NUTMEG POUND CAKE
1. Can I use margarine instead of butter?We recommend sticking with real butter for the best flavor and texture.
2. Can I make this recipe without a bundt pan?Yes, a loaf pan or two standard 8-inch cake pans work, but adjust the baking time accordingly.
3. How do I keep the cake moist?Store in an airtight container or wrap tightly with plastic wrap to retain moisture.
4. Can I freeze the cake?Absolutely! Slice and wrap pieces individually for easy thawing.
5. Is freshly grated nutmeg necessary?It’s not required, but freshly grated nutmeg will deliver a more robust flavor.
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