Nutmeg Feather Cake Recipe


Difficulty LevelEasyCuisine


 Butter/Margarine1⁄4 Cup (4 tbs)
 Shortening1⁄4 Cup (4 tbs)
 Sugar1 1⁄2 Cup (24 tbs)
 Vanilla1⁄2 Teaspoon
 All purpose flour2 Cup (32 tbs)
 Ground nutmeg2 Teaspoon
 Baking soda1 Teaspoon
 Baking powder1 Teaspoon
 Salt1⁄4 Teaspoon
 Buttermilk1 Cup (16 tbs)
 Toasted meringue topping1⁄2 Cup (8 tbs)
 Flaked coconut1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4008 Calories from Fat 1284

% Daily Value*

Total Fat 147 g226.1%

Saturated Fat 73.6 g368.2%

Trans Fat 6.7 g

Cholesterol 755.4 mg

Sodium 2741.9 mg114.2%

Total Carbohydrates 620 g206.8%

Dietary Fiber 15.8 g63.1%

Sugars 409.5 g

Protein 58 g115.5%

Vitamin A 42.9% Vitamin C 1.6%

Calcium 53.2% Iron 92.8%

*Based on a 2000 Calorie diet


In large mixer bowl cream together butter and shortening.
Gradually add sugar, creaming till light.
Add eggs, one at a time, and vanilla, beating well after each addition.
Stir together flour, nutmeg, soda, baking powder, and salt.
Add to creamed mixture alternately with buttermilk, beating after each addition.
Turn into greased and lightly floured 13x9x2-inch baking pan.
Bake at 350° till wooden pick inserted in center comes out clean, about 30 minutes.
Meanwhile, just before cake is removed from oven, prepare Toasted Meringue Topping.
Carefully and quickly spread over hot cake.
Sprinkle with coconut.
Bake at 350° till meringue is golden, about 5 minutes.
Store cake in refrigerator.
Toasted Meringue Topping: In small mixer bowl beat 2 egg whites and 1/2 teaspoon vanilla at medium speed of electric mixer till soft peaks form, about 2 minutes.
Gradually add cup packed brown sugar, beating at high speed till stiff, glossy peaks form, about 4 minutes.