Week 28 Recipes 6 & 7: Nutmeg Cake with Rum Buttercream Frosting

Nutmeg Cake
Courtesy of Allrecipes.com

• 3 eggs
• 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
• 1/4 teaspoon salt

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round layer pans.
2. In a small bowl beat eggs well. In large bowl, cream 1/2 cup of the butter or margarine and the white sugar until light and fluffy. Mix in the beaten eggs and stir until well combined.
3. Mix together the flour, baking powder, baking soda, ground nutmeg, and salt. Add the flour mixture alternately with the buttermilk combined with the vanilla to the creamed mixture in three parts, beginning and ending the flour mixture. Spread batter into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cakes cool then ice.

Results: Good nutmeg flavor but the cupcake was a bit underwhelming.  I'm not sure what it was, though.  The top was moist but the cake was moistly dry???  I can't call it.  Is it because I made my own buttermilk?  It didn't help that I didn't have enough butter on the pan and the cake stuck.  Bah!!  So frustrating.


Rum Buttercream 
Courtesy of Zula's Cafe

• 1/2 cup butter, softened
• 3 1/2 cups powdered sugar
• 1/4 teaspoon rum flavoring
• 1 tablespoon milk

Cream butter until smooth and creamy, about 2 minutes.  Add powdered sugar one cup at a time mixing until butter and sugar mixture is smooth between additions.  Frosting should be mixed but firm.  Add rum and milk and mix until creamy, but not runny.  Enjoy.


Results: I used spiced rum which I'm sure explains why I didn't taste the rum as much as I wanted.  I was a failure today.  Lol.  Just kidding.  It was still delicious but I'm sure it would've been better with the rum extract!