Butter Cake with Nutmeg and Caraway

Introduction

This butter cake uses 8 eggs, a full pound each of butter, sugar, and flour, plus grated nutmeg and a few caraway seeds for a lightly spiced crumb. The hour-long beating step gives it a tight, even texture that slices cleanly, so it works well for a holiday cake, a sturdy tea cake, or make-ahead dessert.

Recipe Details

• Prep Time: 1 hour 20 minutes
• Cook Time: 1 hour
• Total Time: 2 hours 20 minutes
• Servings: 16

Ingredients

• 8 eggs
• 1 pound butter, softened and cut in pieces
• 1 pound white granulated sugar
• 1 pound all-purpose flour
• ½ pod nutmeg, grated
• A few caraway seeds

Instructions

1. Beat together the eggs, butter, and sugar until very creamy.
2. Combine the flour, nutmeg, and caraway seeds.
3. Add the dry mixture to the egg mixture, and beat for 1 hour.
4. Transfer to a pan, and bake for 1 hour. Let cool and unmold.

Variations

• Replace the caraway seeds with lightly crushed fennel seeds if you want a sweeter, softer spice note and less of the earthy edge caraway brings.
• Replace part of the white granulated sugar with light brown sugar for a darker crumb and a mild caramel flavor.
• Replace the all-purpose flour with cake flour for a finer, softer texture; the cake will be a little more delicate when sliced.
• Divide the batter between two loaf pans instead of one larger pan to get more crust and slightly faster baking.

Tips for Success

• Beat the eggs, butter, and sugar until the mixture looks pale and fully smooth; any butter lumps left at this stage can make the crumb uneven.
• Grate the nutmeg finely so it distributes through the batter instead of leaving larger sharp bits of spice.
• During the 1-hour beating step, stop once or twice to scrape the bowl so the flour is fully incorporated from the bottom and sides.
• Bake until the top is set and a tester inserted near the center comes out clean or with a few dry crumbs.
• Let the cake cool fully before unmolding; a warm butter-heavy cake is more likely to break.

Storage and Reheating

Store the cake in an airtight container in the fridge for up to 5 days. For longer storage, wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months.

To serve from the fridge, let slices come to room temperature for 20 to 30 minutes so the crumb softens. If you want it warm, reheat slices in a 300°F oven for 5 to 8 minutes, or microwave briefly in 10-second bursts.

FAQ

What kind of pan should you use?

Do you really need to beat the batter for 1 hour?

That long beating time is part of the texture of this style of cake. A stand mixer makes it practical and gives you the fine, dense crumb the recipe is aiming for.

Can you use ground nutmeg instead of grated nutmeg?

Yes. Use a small amount since pre-ground nutmeg is more concentrated by volume and can taste harsher if overdone.

Can you leave out the caraway seeds?

Yes. The cake will still work, but the flavor will be simpler and more purely buttery and nutmeg-forward.