Easy Nutmeg Loaf Cake From Scratch

Why You'll Love This Nutmeg Cake

I first came across the idea for this recipe from a book called cakes and cake making at my local library. I cannot remember the author but her version was a rum soaked nutmeg cake and it got me thinking of a nutmeg cake I used to eat as a kid.

If you can remember those childhood easy loaf pan cakes that your grandmother made (or maybe a friend's grandmother), that is this cake. A simple butter loaf cake that relies on the fresh spiced flavor of nutmeg and so delicious.

This is not a fancy pants kind of loaf cake. This is simplicity at its finest which is exactly the way I love to bake. It is easy enough to quickly make in the evening and have it for breakfast the next day (and a slice for your efforts that evening after it is done cooling of course!)

You can fold in your favorite nuts or favorite warm spices if you like but to me there is something so special about the pure uninterrupted flavor of nutmeg. I do love a whipped sweetened sour cream topping with mine so I've included that as well!

Ingredients And Substitutions

• Freshly ground nutmeg: If you do not have this, I would suggest using powdered. (see my notes below for more information on this!)
• All purpose Flour
• Unsalted butter
• Baking powder
• Light brown sugar: You can also use regular granulated sugar if that is all you have. This recipe is very forgiving!
• Large eggs
• Whole milk: Try to use this since the fat content helps with the moisture.
• Kosher salt
• Vanilla extract

Whipped Sour Cream Topping

• Full fat sour cream
• Wildflower honey: I prefer wildflower honey since it has a mild taste. You could use powdered sugar or regular sugar.
• Vanilla extract

Fresh Nutmeg vs Ground Nutmeg vs Old Nutmeg

Since the flavors of this cake are so simple, you want to make sure they are the best. In order of the best nutmeg to use for this recipe to the least optimal (and why) here is my advice:

1. The best nutmeg: This is always going to be fresh nutmeg that has not ben sitting around in your pantry for years drying out. Fresh nutmeg are round balls that are light brown in color and very fragrant. If you have them, this is what you should use and you can grate it with a microplane or the fine side of a cheese grater.
2. Second Best: Ground nutmeg comes in next but the caveat is the powdered nutmeg needs to be fresh and not old. Check the expiration date on the spice jar.
3. Least optimal: This is old nutmeg, either whole nutmeg or ground. The magic from nutmeg is lost when the spice is old. If you look at the expiration date and find that it is old (or past the expiration date) my advice would be to use it if that is all you have but I would double the amount in the recipe.

How To Make Nutmeg Loaf Cake

• Prepare the loaf pan: Butter the entire inside of the pan (sides and bottom). Now add some flour to the pan and shake it all around the pan to coat the butter. shale out any excess flour.
• Mix dry ingredients: In a large bowl add your dry ingredients and mix.
• Mix wet ingredients: Grab a separate large bowl and add your wet ingredients (except the milk).
• Combine: Now combine the wet and dry ingredients with a mixer making sure to not overmix.
• Bake: Bake the nutmeg loaf for 40 minutes or until a toothpick inserted in the center comes out clean.

Storing Nutmeg Cake

You can leave this out on the counter for about 2 days but then place it in the refrigerator and store it in the fridge covered for up to one week.

This nutmeg loaf cake is wonderful for the freezer. To freeze, allow it to cool then wrap it in parchment paper then in plastic wrap to cover all of the sides. Place the wrapped cake in a freezer-proof plastic freezer bag and freeze for up to 2 months.