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Maple Nutmeg Feather Cake


Units Scale
  • 1/2 cup butter
  • 1 cup maple syrup
  • 3 large eggs
  • 2 cups flour
  • Pinch of salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 of a nutmeg, grated (or to taste)
  • 1 cup buttermilk (or soured milk)
  • Toppings (optional): confectioner’s sugar, pecans


  1. Preheat the oven to a moderate 350°F/180°C.
  2. Butter and dust with flour (or line with baking parchment) a 9?x13? pan.
  3. Melt butter and place in a medium mixing bowl. Blend in maple syrup when the butter has cooled. Beat in 3 large eggs, one at a time.
  4. In a separate bowl: Sift flour, salt, baking soda and baking powder.
  5. Grate nutmeg into the dry ingredients.
  6. Beat the wet ingredients into the dry ingredients, beating in up to 1 cup buttermilk or soured milk to make a smooth batter. Note: I never use an electric mixer. Soon enough you will get to know how furiously or gently to beat any batter.  Don’t get mad with this batter.
  7. Pour better into pan and bake, checking after 30 minutes. It’s done when a toothpick comes out clean from the center.


Optional: You could dust sparingly with confectioner’s sugar if you think it is too plain. Or you could dot a few pecans on top if you like your cakes to look more decorated. But this is delicious as a plain square, too.

  • Author: Bee Smith