Butter Cake with Nutmeg and Caraway

Introduction

Grated nutmeg and a few caraway seeds give you a butter cake with a spiced, old-fashioned profile without turning it into a heavy spice cake. The long mixing time builds a fine, tight crumb, and the full hour in the oven gives you a cake that slices cleanly. You can bake it a day ahead and serve it plain, with coffee, or as a simple dessert.

Recipe Details

• Prep Time: 1 hour 20 minutes
• Cook Time: 1 hour
• Total Time: 2 hours 20 minutes
• Servings: 12

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 fennel seeds if you want a sweeter, more anise-forward flavor.
• Leave out the caraway seeds if you want the nutmeg to stand out more clearly and the cake to taste less savory.
• Replace half of the white granulated sugar with light brown sugar for a darker crumb and a deeper, more caramel-like sweetness.
• Bake the batter in two loaf pans instead of one larger pan if you want more browned crust and easier slicing for freezing.

Tips for Success

• Make sure the butter is truly softened before you start, or the eggs, butter, and sugar will not beat up very creamy in the first step.
• Grate the nutmeg finely so it distributes evenly through the batter instead of leaving stronger pockets of spice.
• Scrape the bowl during the 1-hour beating so flour does not collect at the bottom or along the sides.
• Let the cake cool fully before unmolding, or the crumb can tear while it is still soft from the oven.

Storage and Reheating

Store the cooled cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. If you refrigerate it, wrap it well so it does not dry out.

For freezing, wrap the whole cake or individual slices tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature while still wrapped.

To reheat, warm slices in a 300°F oven for 5 to 8 minutes or microwave briefly for 10 to 15 seconds. If you want the texture at its best, let refrigerated slices come to room temperature before serving.

FAQ

What kind of pan should you use for this cake?

A 10-inch tube pan or Bundt-style pan fits the volume well. If you use loaf pans instead, divide the batter evenly and start checking earlier.

Can you use ground nutmeg instead of grating half a pod?

Yes. Start with about 1 teaspoon ground nutmeg; the flavor will be a little flatter than freshly grated.

Do you need a stand mixer for the 1-hour beating?

A stand mixer makes the long mixing time much easier. A hand mixer works, but you will need to stop and scrape the bowl several times.

Can you make this without butter for a dairy-free version?

It is not a good candidate for a dairy-free swap. The butter is central to the cake’s texture, and plant-based alternatives can change the crumb and structure noticeably.