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Great Grandma Lorena's Nutmeg Loaf
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Brief Description
This is a delicious nutmeg-flavoured loaf cake that doesn't require icing but will have you coming back for more! This recipe is from your Great Grandma Lorena Brest (pronounced 'bresht)' Hamill, my dad's mother. Dad thought her family may have been related to Bertolt Brecht. She gave the recipe to Mom. I have never seen this recipe anywhere else. It was and is a favourite of us Hamill kids and is turly a unique Hamill recipe.
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Main Ingredient
Distinctive ingredient is nutmeg.
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Category: Desserts
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Once cooled, remove from loaf pan and cut into slices for serving.
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Posted By: Tekakwitha
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Posted On: Nov 28, 2020
Number of Servings:
Ingredients:
- 1 cups - sugar
- 1/2 teaspoons - salt
- 1/2 cups - shortening or butter or combo
- 2 - eggs (room temp) separate whites and yolks and beat uutil whites are stiff and thickened and yoks are well-beaten.
- 1 cups - sour milk or buttermilk to make sour milk place 1 tblspn vinegar in a measuring cupo and add milk to the 1 cup mark
- 1 teaspoons - baking soda
- 1 teaspoons - nutmeg
- 1 3/4 cups - all-purpose flour
Directions:
Cream sugar, salt and shortening/butter. (This means beat it with a mixer until it becomes creamy and fluffy. The butter/shortening must be at room temp to beat easily.)
Add in beaten egg yolks and milk.
Combine the flour, nutmeg and baking soda together and add to the wet ingedients. Beat with mixer until well-combined and smooth.
Carefully fold in the beaten egg whites using a spatula. (Use the spatula to make a cutting motion through the batter and fold it over the egg whites and repeat until the egg whites are moderately incorporated. You want to keep some of the fluffyness of the beaten eggs whites to add lightness to the cake. Thje key is FOLD IN the egg whites -don't over stir.)
Pour/scrape into a greased and lightly floured 8 x 4 loaf pan. Bake in a preheated 350 oven for about 45 min. Insert a toothpick in the middle of the cake to make sure it is done. No batter should adhere to the toothpick if it is fully baked.
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