The fruit is light yellow with red and green markings, resembling an apricot or a large plum. As the fruit matures, the outer fleshy covering (which is candied or pickled as snacks in Malaysia) bursts to reveal the seed. The seed is covered with red membranes called an aril, the mace portion of the nutmeg. The nut is then dried for up to 2 months until the inner nut rattles inside the shell. It is then shelled to reveal the valuable egg-shaped nutmeat which is the edible nutmeg. Second-rate nuts are pressed for the oil, which is used in perfumes and in the food industry.

Nutmeg is easily ground from it’s whole form, using a microplane, and purists argue that this is the best and only way in which it should be used. Pre-ground Nutmeg can easily lose it’s flavor, and when you need only a small dose of the spice, grating it fresh is simple; a few passes over the microplane and you’re done. But this recipe calls for 5 teaspoons of Nutmeg. I’d be standing with that microplane in hand for an eternity if I tried to freshly grate all that spice. And for me, Penzey’s West Indies Ground Nutmeg is perfect to keep on hand.

I came across this recipe in a recent issue of Saveur magazine and immediately snipped it out. Although I do know that Nutmeg is not a universally liked spice, for me it’s been a favorite since I was a kid, sprinkling my applesauce with cinnamon and nutmeg. I love it’s quick warm bite, the flick of flavor on my tongue that resonates around.

And it isn’t just for desserts, really. A few pinches of fresh ground nutmeg makes a wonderful addition to any dish with squash in it. It’s necessary for Spaetzle and can elevate a simple cream sauce on pasta to ultra-gastronomic levels. Add a dash of nutmeg to a fruit crisp, sprinkle it in smoothies, grate some on top of your oatmeal or other hot cereal (especially if you add blueberries- there is something so delightful about blueberries and nutmeg together) and of course, with cinnamon, cloves and allspice you get none other than perfect pumpkin pie flavor.

This cake made two appearances in my life in the exact same week. Two cakes, for two occasions. The first one was just the old standard “I Found A Recipe That I Can’t Wait To Try” deal, and the fact that it turned out so incredibly moist and oh so tender, and it was so darn easy to make that I quickly hit ‘Repeat’ and made another one for a ladies only gathering at our lake home. To be able to take a cake recipe and feed it to eight discriminating palates knowing that every one of them would adore it is a big feather in my cap. I loved watching their faces as they took that first bite. These ladies know their food.

And I know my nutmeg.  So tell me …. do YOU like nutmeg??

Nutmeg Cake

3 cups flour
5 tsp. freshly grated nutmeg
2 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. baking soda
1/2 tsp. kosher salt
12 tbsp. unsalted butter, chilled
2 cups packed light brown sugar
1 1/2 cups sour cream
1 cup milk
2 eggs, beaten
1/2 cup finely chopped walnuts (optional)

Confectioners’ sugar, for dusting

Preheat oven to 350°. Spray a standard bundt pan with cooking spray. You can also use a 9×13 baking pan.

In a medium bowl, whisk together the flour, nutmeg, baking powder, cinnamon, baking soda and salt. Cut the butter into cubes and add to the dry mixture. With a pastry blender (or two forks, or for a load of fun, your hands) cut the butter in to the flour mixture until it’s about the size of peas or smaller. Add the brown sugar and walnuts (if using) and blend with a fork.

In a large measuring cup, whisk together the sour cream, milk and eggs until very creamy. Add to the flour/butter mixture and gently fold together with a rubber spatula, carefully scraping the bottom of the bowl, until the batter is smooth and completely blended. It will be fairly thick. Pour batter into prepared pan. Run a knife through the batter to remove any air pockets, or you can gently drop the pan on the counter a few times for the same result.

Bake until a toothpick inserted in the center comes out clean, about 40-50 minutes for a bundt pan, 25-35 for a 9×13. Allow to cool for 20-30 minutes in the pan (if using a bundt pan) then run a knife around the edges to loosen and turn over on to a plate.

This cake is phenomenal when served warm.

original recipe from Saveur magazine, here with modifications.