Comments on: Armenian Nutmeg Cake https://thegingeredwhisk.com/daring-bakers-make-armenian-nutmeg-cake/?utm_source=rss&utm_medium=rss&utm_campaign=daring-bakers-make-armenian-nutmeg-cake Kid Friendly Recipes from Around the World Fri, 07 Nov 2025 18:25:45 +0000 hourly 1 https://wordpress.org/?v=6.6.4 By: Jenni https://thegingeredwhisk.com/daring-bakers-make-armenian-nutmeg-cake/#comment-42111 http://tmp.thegingeredwhisk.com/index.php/2012/04/27/daring-bakers-make-armenian-nutmeg-cake/#comment-42111 In reply to Neil B.

Hi Neil,
Thanks for taking the time to share your experience, and I’m so glad you baked this one with your daughter! You are correct, I did not give the measurement on the pan and I should have. I’ve updated the recipe to indicate that you need a 9″ springform pan, which is the standard size and helps it bake through more evenly.
It’s always best to make sure you’re testing right in the center of the cake and to insert the skewer deep enough to reach the thickest part, since that’s the last area to fully set. An 8″ springform pan would be thicker and would need more time to bake, even if it would look done. Ovens love to keep us guessing sometimes!
I really appreciate your feedback and hope your next bake turns out just the way it should.
Warmly,
Jenni

]]> By: Neil B https://thegingeredwhisk.com/daring-bakers-make-armenian-nutmeg-cake/#comment-41579 http://tmp.thegingeredwhisk.com/index.php/2012/04/27/daring-bakers-make-armenian-nutmeg-cake/#comment-41579 Please update the recipe to say 9″ springform. My daughter and I just made it in an 8″ and learned that it would have been much better in a 9″ (skewer came out clean, but then cut it was still uncooked in the middle).

]]> By: colleen https://thegingeredwhisk.com/daring-bakers-make-armenian-nutmeg-cake/#comment-41448 http://tmp.thegingeredwhisk.com/index.php/2012/04/27/daring-bakers-make-armenian-nutmeg-cake/#comment-41448

This is a winner in my house! My step-daughter loooooves nutmeg. So I tried this recipe out for her birthday cake. I also tried making an ‘ermine frosting’ and it ended up being a perfect combination with the cake. I used closer to 2tsp of nutmeg in the cake. And I found I had to bake it longer to get the middle done – about 55 minutes total. Loved the crunchy caramelized crust!
My step-daughter wants this as her birthday cake every year now!

]]> By: Jenni https://thegingeredwhisk.com/daring-bakers-make-armenian-nutmeg-cake/#comment-40213 http://tmp.thegingeredwhisk.com/index.php/2012/04/27/daring-bakers-make-armenian-nutmeg-cake/#comment-40213 In reply to Laura.

So glad you decided to trust me! 🙂

]]> By: Laura https://thegingeredwhisk.com/daring-bakers-make-armenian-nutmeg-cake/#comment-39151 http://tmp.thegingeredwhisk.com/index.php/2012/04/27/daring-bakers-make-armenian-nutmeg-cake/#comment-39151

I never believed a dry crust under a sloshy cake batter could be a success. Was I ever wrong. I was worried when after 45 minutes of baking the cake was still kind of soupy, but another 15 minutes did the trick. The cake is tender and delicious. I’m part of a monthly gourmet pot luck group where the hostess picks the herb or spice we all have to use. Next month is nutmeg and this will be my contribution. They will all be blown away!! p.s. I used the food processor with frozen butter pieces and it worked great.

]]> By: Nanajee Travels https://thegingeredwhisk.com/daring-bakers-make-armenian-nutmeg-cake/#comment-28494 http://tmp.thegingeredwhisk.com/index.php/2012/04/27/daring-bakers-make-armenian-nutmeg-cake/#comment-28494

The Armenian Nutmeg Cake sounds absolutely delicious! With its aromatic nutmeg, rich flavor, and the added crunch of fresh walnuts, it’s a simple yet heavenly dessert. Perfect for any occasion and sure to impress!

]]>