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Daydream, I may not be a Home Coming Queen - but you've made me a DAYDREAM BELIEVER!!! This cake is incredibly tasty - sweet and spicy (but not toooo spicy)! I believe this cake could serve as an all-purpose cake: breakfast, snack or even as a delicious dessert. I used the dark brown sugar, as you recommended - the sour cream, pecans and the optional cinnamon on top. Daydream, your cake is so versatile, it is my opinion you have made a MONKEE out of all other cakes! Thank you for sharing this wonderful recipe with all of us!
Very, very nice cake. It's really fast because you can do the whole thing in a food processor. What made it good was the quantity of nutmeg. I used a real nutmeg and grated it on the fine side of a box grater. The brown sugar is an essential ingredient - it would not turn out the same using white. It's important to judge when it's done by the skewer test rather than by the time it takes. Thanks for posting this Daydream.
I really think this is a 5 star recipe, except that the crunchy bit was so crunchy it nearly broke a tooth :) maybe next time I will take the advice of the previous reviewer and only use 1/3 of the mix for the crusty bit. I followed the recipe to the letter, but I only had canned nutmeg. This is sooo good I think I will go try and find fresh nutmeg. thanks for a great recipe ********Upped the stars to 5, after being wrapped in alfoil for 24 hours, the crust softened and the flavours melded even better!!!!!
This was really good! I used half a teaspoon of nutmeg, and half a teaspoon of cinnamon but I felt the nutmeg was still overpowering, so I will use a 1/4 - 3/4 ratio next time .. Thanks!
I made this yesterday for my Husband for Father's Day. It's very tasty! I used freah grated nutmeg also - the sour cream and the cinnamon/pecan topping. In my case, I think I may have left it in the oven a little too long. I had it in for an hour but I probably should have checked on it a little earlier. Thanks - I'll be making it again.(and watching it more closely!)
Aromatic, simple to make..and it just seemed to keep getting better (not that it lasted much more than 24 hours!). My dairy-free version had Nuttelex margarine and soymilk, instead of butter and sour cream. I realised I had been given a (nearly identical) version of this recipe about 10 years (never used!) and I worked between the two...so... I rubbed the sugar in at the same time as the flour and marg, and I only pressed a third of the dry mix onto the base of the pan instead of half. I was happy with the result, though I'm sure it would work either way. The biscuity base was VERY popular. Thanks for bringing this beauty out of the back of my recipe file, Daydream!
Hi guys,<br/><br/>I am Armenian. First time I have tried to bake the nutmeg cake on my own, normally my mum or my grandma would do it, but this time I have tried to surprise them and followed your recipe. I used sour cream instead of milk, instead of 1 table spoon of nutmeg I used 3-4, half of a teaspoon of cinamon. I have also added pistachios and hazelnuts. I can tell you honestly, this is the best recipe, even my husband liked it :). Thank you for sharing it with us.
Daydream Thanks for sharing this recipe....it's a GEM! I grated fresh nutmeg and used walnuts....sprinkled the top with cinnamon as suggested. Took it to work and it received rave reviews. This cake is just so lovely and different than the cakes that are currently in vogue. A real keeper!
I made this vegan by swapping the egg for 1 tablespoon ground flax seeds. I burned mine a bit but it was still very good!
Very good. Delicious with coffee! And just one piece of this really satisfies. My whole family loves this one.