NUTMEG HONEY BUNDT CAKE

Move over cinnamon; nutmeg gets the starring role in this cake. Honey and sour cream give it a texture similar to a moist dense pound cake, and the flavours enhance the nutmeg beautifully. Freshly grated nutmeg makes a world of difference here, so definitely visit a bulk food store or specialty spice shop to get a whole nutmeg and grate it on a Microplane-style grater or the finest side of a box grater. If you don’t have a whole nutmeg, it’s better to use a mixture of your favourite sweet spices or pumpkin spice blend instead of all pre-ground nutmeg, which can be harsh. The flavour and texture bloom even more the day after baking so it’s the perfect make-ahead cake. For a simpler, less-sweet garnish, omit the glaze and dust icing sugar overtop just before serving.

2 tsp (10 mL) so ened butter and 2 tsp (10 mL) all-purpose flour for preparing pan

2 1⁄2 cups (625 mL) all-purpose flour

2 tsp (10 mL) baking powder

2 tsp (10 mL) freshly grated nutmeg

1⁄2 tsp (2 mL) salt

1 cup (250 mL) unsalted butter, so ened

3⁄4 cup (175 mL) granulated sugar 3⁄4 cup (175 mL) honey

3 eggs, at room temperature

1 tsp (5 mL) vanilla extract

1 cup (250 mL) sour cream

HONEY GLAZE

3 tbsp (45 mL) honey

2 tbsp (30 mL) milk, divided (approx.)

1 1⁄2 cups (375 mL) icing sugar Freshly grated nutmeg

1 Preheat oven to 350 F (180 C); if using a dark gray or black pan preheat oven to 325 F (160 C).

2 To grease the pan, combine 2 tsp (10 mL) so ened butter and 2 tsp (10 mL) flour in a small bowl to make a paste; brush inside a 10-inch (25-cm) Bundt pan (this ensures the cake releases easily).

3 Whisk together flour, baking powder, nutmeg and salt in a medium bowl.

4 Cream butter in an electric mixer (using paddle if using a stand mixer) until fluffy. Add sugar and beat for about 5 minutes until very pale and fluffy. Beat in honey until well incorporated. Beat in eggs, 1 at a time, beating well a er each addition. Beat in vanilla.

5 Add flour mixture to butter mixture alternately with sour cream, stirring using a spatula or wooden spoon, making 3 additions of flour and 2 of sour cream, until evenly blended. Spread batter into prepared pan, smoothing top and making sure there are no air pockets.

6 Bake for about 50 minutes or until a tester inserted in the centre comes out clean. Let cool in pan on a wire rack for 20 minutes. Invert onto rack, remove pan and let cake cool completely. Transfer cooled cake to a cake plate.

7 For the honey glaze, combine honey and 1 tbsp (15 mL) milk in a small bowl or a small saucepan.

Warm in the microwave on 50 percent power for about 20 seconds or on the stovetop over low heat. Stir until blended. Si icing sugar into a medium bowl and pour in honey mixture. Stir until moistened, very gradually adding in more of the milk, as necessary, to make a thick pouring consistency.

8 Drizzle glaze slowly and evenly over cooled cake, then grate nutmeg overtop. Let glaze set for at least 15 minutes. The cake can be stored in an airtight container or cake dome (before or a er glazing) for up to 2 days at room temperature.

Serves 12 to 16