Total Time
45mins
Prep 15 mins
Cook 30 mins

My grandmother, Mere, always made this. I recently found the same recipe in a 1940's Better Homes & Garden cookbook. It is such a different tasting cake thanks to the nutmeg. I sometimes use carmel frosting for those who are not coconut fans. But the included frosting is the cakes crowning glory.

Ingredients Nutrition

Directions

  1. Mix dry ingredients.
  2. In a separate bowl cream butter, shortening vanilla and eggs. Beat for 1 minute.
  3. Add dry ingredients, alternating with buttermilk.
  4. Grease and flour a 13 X 9" pan.
  5. Pour in mixture and bake at 350°F for 30 minutes.
  6. Meanwhile to make frosting mix all frosting ingredients together and set aside.
  7. After the cake has baked for 30 minutes, remove and cover the cake with frosting, spreading to all sides.
  8. Return to oven and turn onto broil. Stand by for 1-2 minutes till the frosting in brown.

Reviews

(3)
Most Helpful

Just wonderful and quick and easy to do - I doubled the nutmeg and did not do the frosting - loved every crumb !! Made for Zaar Cookbook Tag.

katew August 14, 2009

This is a very nice textured coffee cake, that is not sweet with a strong nutmeg flavour. The sweetness comes from the frosting, a piece of heaven, that tastes like brown sugar coconut fudge. We enjoyed this very much, thanks for sharing.

Baby Kato January 10, 2007

My mother always made this cake (she too, got it from BH&G). I've always thought it best as a sheet cake with no icing, warm from the oven. An absolute favorite!

Farmer's Daughter December 05, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a