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Desserts-Cake: Nutmeg Cake

Source of Recipe

Ari Rapkin


List of Ingredients

2 cups flour
2 teaspoons nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1/4 cup shortening
1 1/2 cups sugar
1/2 teaspoon vanilla
3 eggs
1 cup buttermilk or sour milk
1/2 cup flaked coconut

TOPPING:
2 egg whites
1/2 teaspoon vanilla
3/4 cup packed brown sugar


Recipe

Grease and lightly flour a 13x9x2 cake pan. Combine flour, nutmeg, baking powder, baking soda, and salt. In a mixer bowl, beat together butter and shortening at medium speed about 30 seconds. Add sugar and vanilla and beat until well combined. Add eggs, one at a time, beating 1 minute after each.

Add dry ingredients and buttermilk or sour milk alternately, beating on low speed after each addition. Turn into pans. Bake at 350�F for about 30 minutes or until cake tests done. Spread Toasted Meringue Topping over hot cake and sprinkle with coconut. Return to oven for 5 minutes or until meringue is golden. Cool on wire rack and store in refrigerator.

Toasted Meringue Topping: In a small mixer bowl beat egg whites and vanilla at medium speed for 2 minutes or until soft peaks form. Gradually add brown sugar, 1 tablespoon at a time, beating at high speed for 4 minutes more or until mixture forms stiff, glossy peaks.