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Nutmeg Cake Recipe
|Wholemeal flour||8 Ounce (225 Gram)|
|Brown sugar||1 Pound (450 Gram)|
|Baking powder||2 Teaspoon|
|Butter||4 Ounce (125 Gram)|
|Freshly grated nutmeg||1 Teaspoon|
|Soda bicarbonate||1 Teaspoon, dissolved in 225 milliliter / 8 fluid ounce milk|
|Milk||8 Fluid Ounce (225 Milliliter, For Dissolving Soda Bicarbonate)|
|Shelled walnuts||4 Ounce (125 Gram)|
Serving size: Complete recipe
Calories 4269 Calories from Fat 1592
% Daily Value*
Total Fat 185 g284.1%
Saturated Fat 73.2 g365.9%
Trans Fat 0 g
Cholesterol 479 mg159.7%
Sodium 2348.8 mg97.9%
Total Carbohydrates 652 g217.2%
Dietary Fiber 36.3 g145.3%
Sugars 471.8 g
Protein 64 g127%
Vitamin A 67.3% Vitamin C 2.7%
Calcium 125.5% Iron 79.9%
*Based on a 2000 Calorie diet
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.