Armenian Nutmeg Cake

Another favorite from my teenage years that is still made regularly throughout the family. This recipe was from Home Economics class at Colenso High School in Napier from 1977.   It has a  crunchy base with a beautiful light cake on top. The  subtle nutmeg flavour can be enhanced by doubling the nutmeg.

Armenian Nutmeg Cake
  • 2 cups Flour
  • 2 teaspoons Baking Powder
  • 1 c Brown Sugar
  • 1 teaspoon Nutmeg
  • Pinch salt
  • 100 grams butter
  • 1 teaspoon Baking Soda
  • 1 cup Milk
  • 1 Egg
  • ½ cup Chopped Nuts [optional]
  1. Sift flour and baking powder, add sugar, nutmeg and salt.
  2. Rub butter in to dry mix until very fine and Crumbly.
  3. Place ½ of this mix into ring tin [greased and lined].
  4. Dissolve baking soda into milk.
  5. Add with the egg  to the rest of the dry ingredients.
  6. Beat well.
  7. Pour over mix in tin.
  8. Sprinkle nuts on the top.
  9. Bake on 350 for 1 hour. Leave in tin for 10-15 minutes.


  • Use the Rawleigh’s Nutmeg for great flavour
  • Can be eaten hot or cold.
  • Excellent made in a ring tin.
  • Try with some whipped Cream

2 thoughts on “Armenian Nutmeg Cake

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