Easy-Make Cake
This easy-make cake offers a delightful blend of subtle nutmeg flavor and moist, tender crumb. Perfect for any occasion, it pairs well with tea or coffee and suits both beginner and experienced bakers seeking a simple, comforting dessert with a classic taste.
Ingredients
Instructions
- Mix the sugar and ground nutmeg together and use to dust a greased 10-inch tube pan.
- In a large mixing bowl, mix the butter and butter flavoring with the milk.
- Add the remaining ingredients and beat for 20 minutes.
- Pour the batter into the prepared pan and place it in a cold oven.
- Bake at 350°F for 1 hour.
Tips & Substitutions
To enhance the flavor, consider using freshly grated nutmeg instead of ground. If you don't have shortening, you can substitute it with additional margarine or unsalted butter. For a lighter texture, beat the eggs separately until fluffy before adding them to the mixture. This cake can also be made in a rectangular pan for easier slicing.
Serving Suggestions
Serve slices of this Easy-Make Cake with a dusting of powdered sugar or a drizzle of chocolate sauce for added sweetness. It pairs beautifully with coffee or tea, making it an excellent choice for afternoon gatherings. Try serving it alongside some fresh berries or whipped cream for a delightful dessert experience.
Storage & Reheating
Once cooled, store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw at room temperature and warm in a preheated oven at 300°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Easy-Make Cake contains roughly 1224 calories, with 4g protein, 48g carbohydrates, and 116g fat. It is an excellent source of vitamin C (51% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of iron and calcium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the cake may not be as tender. If using all-purpose flour, consider sifting it with 2 tablespoons of cornstarch per cup to mimic cake flour's texture.
What can I use instead of margarine?
You can use unsalted butter in place of margarine for a richer flavor. If you prefer a dairy-free option, try using a plant-based butter substitute.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick in the center. If it comes out clean or with a few crumbs, the cake is ready. If there's wet batter, continue baking for a few more minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).