Pecan and Nutmeg Cake Recipe

Ingredients
2 cups of all purpose flour
2 teaspoons of ground nutmeg
125 grams of butter in pieces
1 and ½ cups of brown sugar
½ teaspoon of baking soda
1 cup of milk
1 egg
¾ cup of pecans in pieces

Preparation time: 30 minutes
Baking time: 35 to 40 minutes

Preparation

Preheat the oven at a moderate temperature of 180 degrees C. Grease a round 20 centimeter in diameter mold with melted butter or oil. Cover the base and the walls with wax paper. Sift the flour and the nutmeg in a big bowl. Add in the pieces of butter and the brown sugar. With your finger tips work at the mixture for 3 minutes or until the mixture obtains a bread crumb texture.
Put half of the mixture on the base of the mold and press it down firmly with a metal spoon until covering the base completely and uniformly. This is now the base of the cake.
Mix the baking soda, the milk, the egg and the chopped pecans and add it into the flour mixture. Stir well until it is homogenous.
Uniformly put the pecan preparation over the base of the cake and smoothen it with a spatula. Bake the cake from 35 to 40 minutes or until when poking the center of the cake with a wooden pick it comes out clean. Let it sit for 10 minutes. Then put it over a metal rack and allow it to cool. If you want you can sprinkle confectioner’s sugar over it before serving.

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