Ah, busy-day cake…it was a lifesaver for me on Mother’s day. I made dinner for the family, including a sub-par Parisian flan. Not wanting to serve it to everyone, I thought of the one cake that I could whip up in no time, with ingredients I had on hand. This, with some blueberries cooked in a saucepan with some water and sugar, was perfect.
Agreed! Recipes that can easily be made with ingredients you will likely have on hand are excellent. FYI, the original recipe uses whole milk instead of buttermilk so if you only have milk in the fridge, this is still possible- and equally delicious.
Hi Maureen, the original recipe actually calls for a 10 x 10 square cake pan. It seems like a size that most people would not have, so I substituted the springform. A regular cake pan will work just fine…
When I read this recipe the other day I was a goner. Before I made it I just knew I was going to love it…and lo ‘n behold I totally loved it. Delicious. The texture is perfect, the hint of nutmeg is perfect and the taste of vanilla is perfect. I might just rename it “Perfect Cake”.
Hmmm…maybe I’ll try substituting some almond extract for the vanilla…which then the cake might be re-renamed “OMG Perfect Cake”. Oh my poor hips!
Oh.My.God. Oh, I have already eaten a piece of this divine cake, warm, over the sink before I have made dinner! Hiding it from my kids! Soooo good. I was 1/2 t short of vanilla so I split a vanilla bean and put half the seeds in the cake. And really, there is something magical about freshly grated nutmeg, isn’t there? Thanks Edna and Tim!
This is my son’s favorite recipe, his Kindergarten teacher would make it for their birthdays….he’s 11 now and still asks for it.. Imagine… even with oreo’s, 50,000 flavors of ice cream and candies… this is his favorite! Thanks for posting Tim!
Superb cake! I made this last week… just added some lemon zest and a bit of juice to the batter and scatterd some frozen blueberries on the top before baking…yummmyyyy
And the vanilla and lemon flavours deepened the second day!
Thanks for this awesome recipe:)
i’ve got this baking in the oven right now. while i love the warmth of nutmeg, i ended up using cardamom instead because i’ve been in a cardamom state of mind lately and i used the seeds from two vanilla beans instead of extract. i love how the batter was thick and creamy and super yummy too – we all tasted it; me more than the others which is a privilege of being the cook.
think i’ll sprinkle powdered sugar over the top. can’t wait to taste it!
love love love the denseness of this cake. cutting into it was like cutting into a thick velvety brownie. we ate it over the sink. at least the first piece. as i type this i’m having a slice with fresh pairs. i topped it off with a generous slug of heavy whipping cream, unwhipped. the density of the cake is keeping it from becoming soggy in the cream. divine.
This has been a favourite of my family since I was a kid! It’s one of our classic birthday cakes.
I’ve always liked it best when you use almond extract instead of vanilla.
Top with whipped cream & strawberries it’s the best.
Yes, you can use the same amount of milk, though I have never tried it. Is there a reason you don’t want to use buttermilk? The tang from it is quite nice. If you don’t have any on hand, the DIY method is to mix 1 cup of milk with 1 tablespoon of acid (lemon juice, white vinegar) and let sit for 5 minutes. You could do a half version with 1/2 cup milk and 2 teaspoons of vinegar. Happy baking!
This cake looks delicious, though I wonder what might be a good substitute for nutmeg? I’m allergic and even handling it can make me react very badly. It looks wonderful and I’d like to try it, but I don’t want to exclude the nutmeg and be left was a cake that feels like it’s missing something.
This cake is kind of all about the nutmeg for me. You could try something like cardamom, cloves or cinnamon but I can’t imagine any of them being better. Maybe just pick a different cake? Let me know if you experiment!
Is this the Edna Lewis recipe that calls for creaming the cold butter by hand with a wooden spoon?
Beautiful books to read and reference. What a loving and resourceful family. When I become overwhelmed in the kitchen during special occasions I try to remember Edna’s mother and all she was able to do with a smile on her face, especially Sunday Revival Dinners!
Made this last night…I admit that at first I scoffed at your comment about how it is all about the nutmeg for you. I thought – really? It would still be good without it, right? YOU ARE TOTALLY RIGHT!!! Good freshly grated nutmeg makes this cake so so so delicious! I am in love, and so glad to have such a straightforward recipe to add to my mental list of easy desserts.
Hello, I remember when I was young My Mother Shirley and Miss Edna worked together at Middleton Place Plantation along with Miss Audrey. She was a wonderful cook and I love eating the cooking. She is truly missed by many.