Nutmeg Cake

Name: Nutmeg Cake
Total time: 180
Yield: 12
Ingredients: 3 eggs, room temperature; 0.5 cup butter, softened; 1.5 cups white sugar; 1 cup buttermilk; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons ground nutmeg; 0.25 teaspoon salt; 0.5 cup packed brown sugar; 3 tablespoons cream; 0.25 cup butter; 1.5 cups confectioners' sugar

Recipe by Carol from allrecipes.com

Dessert 3 Hr.

Ingredients

12 servings

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3 eggs, room temperature
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0.5 cup butter, softened
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1.5 cups white sugar
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1 cup buttermilk
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder

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1 teaspoon baking soda
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2 teaspoons ground nutmeg
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0.25 teaspoon salt
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0.5 cup packed brown sugar
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3 tablespoons cream
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0.25 cup butter
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1.5 cups confectioners' sugar

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 (9-inch) round cake pans.
Make nutmeg cake: Beat butter and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs, one at a time, until well-blended. Stir in vanilla.
Sift together flour, baking powder, baking soda, nutmeg, and salt.
Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 of the buttermilk, mixing gently. Continue adding flour mixture alternately with buttermilk, mixing until combined. Spread batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 25 to 30 minutes. Let cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.
Make caramel icing: Combine brown sugar, cream, and butter in a medium saucepan over medium-high heat. Boil for 2 minutes, then remove from heat and let cool.
Stir in confectioner's sugar and beat until smooth. Add more cream or confectioner's sugar to achieve desired spreading consistency.