Nutmeg Cake
User Reviews
5
Nutmeg Cake
Description
The Nutmeg Cake combines fundamental baking ingredients such as all-purpose flour, baking powder, salt, softened butter, light brown sugar, eggs, vanilla extract, and milk, with freshly grated nutmeg providing a distinct seasoning profile. The batter is carefully mixed by creaming the butter and sugar until light, then adding eggs and folding in the flour mixture alternated with milk. Baked in a buttered and floured loaf pan at 325°F (160°C), the cake develops a moist yet structured crumb.
A rum syrup, made by combining sugar syrup with rum, serves as an optional finishing touch that can be lightly brushed onto the warm cake before cooling, adding moisture and flavor depth. This detail complements the cake’s warm nutmeg spice beautifully without overpowering it.
This cake is best enjoyed sliced and served plain or with tea. It holds well at room temperature and can be a pleasant addition to simple dessert spreads. The technique of folding the dry ingredients into the butter mixture in batches with milk results in a balanced batter that bakes evenly with a tender texture. Nutmeg’s aromatic quality makes this cake stand out among sweet loaf cakes.
Ingredients
- Scant 1 1/4 cups all-purpose flour plus more for the pan
- 1 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon nutmeg from about 1/4 of a nutmeg, freshly grated
- 1 tick plus 1 tablespoons (4 1/2 oz) butter softened, plus more for the pan
- Generous 1/2 cup light brown sugar packed
- 2 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the rum syrup (optional)
- 1/2 cup sugar syrup
- 2 tablespoons rum
Instructions
Make the nutmeg cake
- Preheat the oven to 325°F (160°C). Butter a loaf pan, line the base of the pan with parchment paper cut to fit, and dust the pan and parchment with flour. Tap out any excess.
- In a bowl, combine the flour, baking powder, salt, and nutmeg.
- Beat the butter with a mixer or by hand until smooth. Add the sugar and beat until light and fluffy.
- Whisk the eggs loosely in a small bowl and then add the vanilla extract. Add the egg to the butter mixture in two batches, beating well and scraping down the sides of the bowl after each addition.
- Use a whisk as you would a spoon to fold the flour mixture into the butter mixture in three batches, alternating with the milk.
- Scrape the batter into the prepared loaf pan and bake for 40 to 45 minutes, until a skewer inserted into the center of the cake comes out clean.
Make the rum syrup
- In a small bowl combine the sugar syrup and rum.
Finish the cake
- Remove the pan from the oven and use a skewer to pierce the cake all the way down to the bottom in several places. Slowly pour the rum syrup over the surface of the cake. Let the cake cool for about 5 minutes in the pan and then gently transfer it, right side up, to a wire rack to cool completely. Wrap it tightly in plastic wrap and let it rest overnight before slicing since the flavor of the cake matures with time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 207kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 52mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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