Tag Archives: cake

Armenian Nutmeg Cake

Nutmeg

Nutmeg


As noted in the previous post, the Latin name for nutmeg is Nux muscatus, and in the name of the recipe below, you can almost make out the Latin muscatus in the Aremenian meshgengouz.

This cake is really delicious. It has been a huge hit wherever I’ve taken it. It has a somewhat crunchy base and a moist, tender, fragrant top. The two parts really work together. Enjoy.

Meshgengouz Gargantag
(Armenian Nutmeg Cake)

2 cups white flour, sifted
1 tsp. baking powder
1 pinch salt
1/2 cup butter
2 cups brown sugar, firmly packed
1 tsp baking soda
1/2 cup heavy cream
1/2 cup sour cream
1 egg, lightly beaten
1 tsp. freshly grated nutmeg
1/2 cup chopped walnuts

Grease a 9-inch-square baking pan. Preheat oven to 350 degrees.

Put the flour, baking powder, and salt a bowl and stir to combine. Rub in the butter until the mixture looks like fine bread crumbs. (This is easily accomplished with your fingers, but you can use a food processor, if you don’t enjoy “hands-in” cooking.) Add the brown sugar and stir to combine thoroughly. Press half of the flour and sugar mixture into the bottom of the cake pan.

Beat the sour cream into the cream until mixture is smooth. Dissolve the baking soda in the cream mixture. Stir in the beaten egg and nutmeg. Add this to the remaining half of the flour and sugar mixture, stirring until the cream mixture and flour mixture are thoroughly combined. Pour this batter into the cake pan, smoothing so that it covers the base evenly. Sprinkle the walnuts evenly over the batter. Continue reading

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Sorghum Cake

Because of the research I do, into not only where foods come from but also how they were utilized, I go through a fair number of old cookbooks. Surprisingly, at least once we hit the 1800s in the United States, a lot of the recipes—most of them in fact—look pretty appetizing. By the mid-1800s in the U.S., booming agriculture and increasing transportation options were making a lot of previously rare ingredients available, and home cooks were taking advantage of the variety and abundance.

A recipe for sorghum cake caught my eye when I was combining research with trying to find something to take to a party. I modified the icing from the original, to make it a bit more interesting, but the cake was outstanding without modification. This not too sweet dessert received rave reviews from those to whom I served it.

If you don’t have a nearby store that sells sorghum syrup, it’s readily available on the Internet. If you really can’t locate sorghum, unsulphured molasses could be substituted—but do try to find sorghum, if just to discover what this one-time staple is like.

Sorghum Cake
3/4 cup shortening
3/4 cup granulated sugar
2 eggs
1 cup sorghum syrup
1 cup thick, old-fashioned-style applesauce
2-1/2 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg (freshly ground makes a big difference here)
1/2 tsp. ground clovers
1/2 cup chopped nuts (I used pecans)

Preheat the oven to 350 degrees.

Beat the shortening and granulated sugar together until light and fluffy. Beat in the eggs one at a time. Then beat in the sorghum syrup and applesauce.

In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Then stir into the batter.

The batter can then be poured into greased and floured cake pans. The original recipe called for three, eight-inch round pans, to make layers. For the crowd I was serving, I choose a 13” x 9” sheet cake pan. For layers, bake for twenty minutes, or until done. For a sheet cake, bake for 10 minutes longer, and then test for doneness. Cool before icing.

Icing:
1/4 cup butter
3 cups powdered sugar
milk or light cream

The original recipe stopped with those ingredients. I put a tablespoon of rum in the empty sorghum tin and swirled it around, to get the last little bit of syrup, and used that along with the cream to thin the icing. I also added a few grating of fresh nutmeg. Made a mighty tasty icing.

To make the icing, beat the butter until light and then gradually beat in the powdered sugar. This will be about the consistency of modeling clay. Add the liquid (milk, cream, or, like I did, cream plus rummy sorghum syrup remnants) until it becomes the consistency of spreadable icing. If you’re doing layers, you’ll have plenty for the entire cake. If you’re doing a sheet cake, you may have a little extra icing—but that’s never a bad thing.

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