Nutmeg Cake Recipe
Ingredients
| 225 g. / 8 oz. wholemeal flour | ||
| 450 g. / 1 lb. brown sugar | ||
| 10 ml. / 2 teaspoons baking powder | ||
| 125 g. / 4 oz. butter | ||
| Egg | 1 | |
| 5 ml. / 1 teaspoon freshly grated nutmeg | ||
| 5 ml. / 1 teaspoon bicarbonate of soda dissolved in 225 ml. / 8 fl. oz. milk | ||
| 125 g. / 4 oz. shelled walnuts | ||
Directions
Mix together the flour, sugar and baking powder.
Rub in the butter until the mixture resembles breadcrumbs.
Line a 20 cm./ 8 in.cake tin with a double thickness of greased greaseproof paper.
Put half the flour mixture on the bottom.
Beat the egg, nutmeg and soda mixture together, then stir into the remaining flour mixture.
Spoon into the tin.
Scatter the walnuts over the top.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and bake for 1 hour, or until a knife inserted into the centre comes out clean.
Rub in the butter until the mixture resembles breadcrumbs.
Line a 20 cm./ 8 in.cake tin with a double thickness of greased greaseproof paper.
Put half the flour mixture on the bottom.
Beat the egg, nutmeg and soda mixture together, then stir into the remaining flour mixture.
Spoon into the tin.
Scatter the walnuts over the top.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and bake for 1 hour, or until a knife inserted into the centre comes out clean.
Chef
